Salmon Ochazuke
15 minutes
2
A great tasting, low calorie Japanese dish - so easy to make at home!
- After seasoning with salt, grill, pan fry or bake the salmon portions. When they are cooked, remove the skin and break the cooked salmon into flakes using a fork.(Skip this step if you are using ready-to-eat seafood e.g. fish roe)
- To make the broth add the boiling water straight from the kettle to the miso, green tea or chicken stock.
- Do not over fill the bowl with rice as you will need to leave plenty of space for adding the hot broth and other seasonings.
- Place the fish on top of the rice.
- Just before serving, pour the green tea or miso soup over the rice. Add the seaweed, fresh chopped herbs, and sprinkle with sesame seeds.
- You can also use the main ingredients in this recipe to make home-style Nigiri sushi.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 2
Ingredients:
- 500g cooked rice
- Miso, Green tea leaves or chicken stock
- Hot water
- Shredded dry seaweed (seaweed for sushi)
- Chopped fresh herbs (spring onion, chive, etc.)
- Sea salt
- Sesame
- 2 fresh salmon portions, or
- 100g lumpfish roe, or
- 1 Mackerel or
- 150g Tuna