This salt-cured salmon is not only great for this dish, but is also amazing as a main meal with Onigiri (Rice Balls). The salmon can be prepared in advance and chilled until needed.
Drizzle the sake over the salmon and spread it to cover each side. Sprinkle the salt over each side of the salmon and massage it into the flesh. Refrigerate the salmon for 5 hours (or ideally overnight).
Preheat the grill to medium–high.
Pat the salmon dry with paper towel and grill for 5 minutes on each side.
Toast the nori sheet by fanning it over the hob over very low heat. Be careful that it does not catch fire! Crumble the toasted nori and set aside.
Tip the tea leaves into a teapot and fill the teapot with boiling water. Brew for 2 minutes – the tea needs to be extra strong for this recipe.
Divide the rice among four bowls. Arrange the flaked salmon, ginger, sesame seeds, nori and wasabi on the rice. Pour the tea (or hot dashi) over the top and serve immediately.
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