Smoked Miso Salmon Ochazuke

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions or using a rice cooker.

   ~20 min
2. 2

   While the rice is cooking, prepare the broth. In a small bowl, whisk together the white miso paste and dashi granules with a splash of the hot water to form a smooth paste. Then, pour in the remaining hot water and whisk to combine.

   ~3 min
3. 3

   Shred or flake the smoked salmon into bite-sized pieces.

   ~2 min
4. 4

   Thinly slice the nori sheets into thin strips.

   ~1 min
5. 5

   Thinly slice the scallions.

   ~1 min
6. 6

   To assemble, divide the cooked rice between two serving bowls. Top each bowl with the flaked smoked salmon.

7. 7

   Gently reheat the miso broth if needed, but do not boil it. Pour the warm miso broth over the rice and salmon in each bowl.

   ~5 min
8. 8

   Garnish with the sliced nori, scallions, and optional toasted sesame seeds.