First things first, let's talk about cooking rice.

We're using two cups of Arborio rice and five cups of water. Bring rice and water to a boil, then simmer, stir once and cover. Let the rice cook for 10 minutes. It's okay that the pot is still full of liquid. Let it sit for an additional 15 minutes so the rice absorbs the starch. You'll need that as the binder for your croquettes.

Then you're ready to poach the salmon in the miso broth.

Leave the skin on because it adds some nice flavor. (You'll remove the skin before adding the fish to the rice.) Don't be afraid to leave the salmon pink on the inside. We'll be frying the croquettes before serving, so there's an extra bit of cooking that's going to happen later on.

Now, combine the remaining ingredients into the rice.

Your hands on the best mixing tools in the kitchen, especially on a recipe like this. You're simply separating the grains of rice so the herbs and spices can mix together. Is the rice too dry? Add a splash of the miso broth. Then, gently fold the salmon into in the mix, leaving the fish in chunks. Often when you order fried cakes at a restaurant, the special ingredient is so shredded and dispersed that you have a hard time tasting it. You'll love biting into a mouthful of salmon in these croquettes.

Fry these up in a cast iron skillet until golden brown.

Be sure to drain the oil from the cooked croquettes with paper towels before serving. Add a dash of salt and toasted sesame seeds on top. You can get your most reliable sous chef to improvise a dressing while you do the frying -- I like to combine sweet soy sauce, wasabi paste and more miso for a pungent sauce.

Get 'em while they're hot!