ochazuke with marinated miso salmon

Updated at: Thu, 17 Aug 2023 04:52:30 GMT

Step 1

Combine all 3 ingredients to sealable bag (I used a vacuum sealed bag)

Step 2

Pat your fish dry with a paper towel, ensure all bones are removed. (I used salmon strips)

Step 3

Place fish in waterproof bag (I used a vacuum sealed bag) ziplock bags are good as well

Step 4

Marinate in fridge for 2+ days

Step 5

Preheat air fryer for 3 minutes at 200°

Step 6

Cook marinated salmon cook for 6-9 minutes (depends on thickness of fish, my size took 9 minutes)

Step 7

Remove fish from airfryer, air for just 1 minute and then place back in to air fryer until ready to serve. (removing from air fryer for one minute will evaporate the water from the skin and then placing it back in to the air fryer will then allow skin to crsip up)

Step 8

Finely sliced French onion long ways and store in fridge soaking in cold water (this will make the French onion curly)

Step 9

Pre wash and cook your rice

Step 10

Steep your tea (ensure your tea is steaming hot for serving and I used black tea)

Step 11

Once rice is cooked, mix sesame seeds and sliced dried seaweed with rice.

Step 12

Compact rice in small bowl (this will create the mold)

Step 13

Remove salmon from marinated bag, Pat down skin side dry and sprinkle some salt on to the skin

Step 14

Flip compressed rice in to bigger bowl

Step 15

Place salmon on top of rice skin side up

Step 16

Remove spring onions from fridge and place on top of salmon with a drizzle of chilli oil

Step 17

Pour tea around edges to meet desired height

Step 18

Serve with sides such as blanched broccoli and marinated garlic

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