Grilled Onigiri Salmon Ochazuke

Ingredients

• 125g salmon
• mirin
• salt
• pepper
• a little olive oil
• (onigiri) 200g rice with 1T tsuyu
• 1T mirin
• a little sesame oil
• (ocha/broth) 600ml water with 2T tsuyu
• 2t hondashi
• a pinch of salt

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   Mix 200g rice with 1T tsuyu, 1T mirin, and a little sesame oil, then shape into round onigiri today, and grill in a pan.

2. 02

   Brush the salmon with mirin and let sit about 5 minutes to remove any fishy smell. Pat dry with a paper towel, season with salt, salt, pepper, pepper, and pan-fry in olive oil until crispy.

3. 03

   Mix 600ml warm water with 2T tsuyu, 2t hondashi, and a pinch of salt.

4. 04

   Place the grilled onigiri from step 1 in a bowl and top with the salmon from step 2. Should I add a little chopped scallion? Let's do it. Pour over the dashi broth from step 3.