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Updated: Jul 15, 2021

Prep Time: 10 mins

Marinade Time: 3 hrs

Cooking Time: 20 mins

Serves: 2


Shiozake (Salted Salmon)

150g of salmon steak

2 tbsp. sake

Plenty of sea salt


2 tsp. green tea leaves

1 stick of dashi stock

500ml of water

1 tbsp. mirin (optional)


2 portion of rice

Shredded Nori seaweed

Spring onion, chop evenly

Some toasted white sesame seeds

Wasabi (optional)


1. Marinate salmon with sake for 10 mins. Discard the liquid and pat dry. Evenly spread sea salt all over salmon and allow to marinate for at least 3 hours.

2. Cook rice. I used brown, red and black rice mixture here as a healthier option. The texture is good too. Otherwise, use Japanese short grain rice.

3. Pre-heat oven to 275 degrees Celsius.

4. Broil salmon with skin side up for 15 mins until the skin is crispy.

5. Meanwhile, boil the dashi stock, add in mirin if desire. Quick steep the green tea leaves for about half a minute. Tips: Do not over steep the tea leaves otherwise it turns bitter. Use tea infuser for the green tea.

6. Remove salmon from the oven, break up the salmon flesh into flakes.

7. Scoop the rice into a bowl, top with salmon flakes, seaweed, spring onions and sesame seeds.

8. Pour the broth into the rice and Itadakimasu!

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