• Cook the rice (preferably the day or morning before and than refrigerated, as chilled rice works best for fried rice, but this is not necessary).
• Heat up a teppan/a large skillet/ a barbecue plate.
  
  
• Cut the scallops, shiitake, squid and white fish into cubes and chop the spring onions into rings, toss all of them together and then set them aside in half of the oil. Add salt and pepper to taste.
  
  
• Cut the salmon into equal pieces for each person (4).
• Add the other half of the oil to the teppan plate and place the salmon on it (don't worry, you can use a grilling pan for this if you don't have a teppan plate) and season with salt and pepper to taste.
  
• Put the white fish/ scallops/ onions mix next to it on the plate and add the mussels, then mix it around making sure every piece touches the plate (or use a wok for this and stir more often). Stir it every 2 minutes or so and remove the mussels from ther shells once they open.
• Cut the chinese cabbage into ribbons and set aside for garnish later.
• After 8 minutes flip over the salmon only once and let it grill for another 6 minutes
  
• Right after that add the cooked rice to the white fish/ scallops/ onions mix and add the soy sauce, stirring it all together and let it cook until the salmon is done. You can also add some edamame beans at this point for some extra bite and greens (like in the recipe picture because I like it), but traditionally it doesn't have it in the dish.

How to make the Japanese seasame sauce

• Ok, this is going to be an easy one: whisk all the ingredients together in a bowl.

Serving the Teppanyaki seafood dinner

• Divide the rice and fish mixture onto 4 plates and add a piece of the salmon on top.
• Add the ribbons of cabbage on the side and slice the lemon into parts and add that on the side as well.
• Add the sesame sauce to taste or serve it in a serparate bowl for your guests to use as they please. You can keep the rest of the sauce in a closed container in the refrigerator for up to 10 days.