Just ME...

 https://www.justonecookbook.com/mochi-ice-cream/

  https://www.wellplated.com/soy-ginger-salmon/  Ingredients 3   tablespoons   low-sodium soy sauce 1   tablespoon   rice vinegar 2   cloves   garlic   minced (about 2 teaspoons) 2   teaspoons   grated fresh ginger 1   teaspoon   honey 1/2   teaspoon   garlic-chili paste   sriracha, or 1/4 teaspoon red pepper flakes 1   pound   skin-on salmon fillet*   at room temperature, cut into 3–4 portions 2   teaspoons   extra-virgin olive oil Chopped green onions   for serving Toasted sesame seeds   for serving Instructions   Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it. In a small saucepan, stir together the  soy sauce (3 tbsp),  rice vinegar (1 tbsp),  garlic (2 cloves), and  ginger (2 tsp).  Bring to a simmer over medium high, then remove from heat and stir in the honey and chili past