Salmon Ochazuke

Ingredients

• 2 cups cooked Japanese short-grain rice
• 1 salmon fillet, about 150g
• 1/2 tsp salt
• 500ml dashi stock
• 1 tbsp soy sauce
• 1/2 tsp salt, for the dashi
• 2 sheets nori, torn into strips
• 2 tsp toasted white sesame seeds
• 1 tbsp pickled plum (umeboshi) or pickles, to taste
• 1 spring onion, thinly sliced

Before you cook

• Season the salmon fillet with the 1/2 tsp salt on both sides.
• Divide the cooked rice between two deep bowls.

Steps

1. Grill or pan-sear the salmon for 3 to 4 minutes per side until cooked through and flaking.
2. Flake the cooked salmon into large pieces with a fork, discarding the skin and bones.
3. Warm the dashi stock in a small pot over medium heat.
4. Stir the soy sauce and remaining salt into the warm dashi.
5. Bring the seasoned dashi just to a simmer, then take it off the heat.
6. Scatter the flaked salmon over the bowls of rice.
7. Top each bowl with torn nori, sesame seeds, pickled plum and sliced spring onion.
8. Pour the hot dashi around the toppings until the rice is half submerged.
9. Serve immediately while the dashi is still hot.