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NZ King Salmon Grilled Ochazuke

Cooking time: 40

Cooking method: Bake


  • 85g NZ King salmon
  • ¼ cup white onion, peeled and diced
  • 1tbsp bacon fat, rendered
  • 1 cup raw corn, cut from cob
  • ¼ cup bacon, chopped and fried
  • 3 cups white rice, cooked
  • ½ cup spring onions, shaved
  • salt to taste
  • white pepper, freshly ground to taste
  • 2tbsp pickled ginger
  • 2tbsp kizami nori, dried sliced seaweed
  • 1 cup green tea, brewed
  • 1 to 2tbsp shoyu/soy

Cooking instructions

  1. Grill salmon to medium rare. Reserve, keeping hot.
  2. Combine onion and bacon fat in skillet over medium heat; sauté until onion is translucent.
  3. Add corn and continue cooking until just al dente.
  4. Add bacon and toss together.
  5. Place rice in large bowl; add onion, corn and bacon toss.
  6. Add ¼ cup spring onions and season.
  7. Divide rice mix among shallow bowls.
  8. Place cooked salmon fillets on top.
  9. Garnish with pickled ginger, kizami nori and remaining spring onions.
  10. Pour hot green tea on top of fish.
  11. Drizzle shoyu or soy around bowl to taste.
  12. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography