Step 1

Dry the surface of the salmon fillets with a paper towel and rub 1/4 tsp salt over each fillet. (Make sure to rub the salt on both sides.)

Step 2

Preheat the grill on a medium-high setting.

Step 3

Once the grill is hot enough, rub a tsp of sake over the salmon (optional) and place them under the grill with the skin side facing up.

Step 4

Grill for 3-4 minutes or until the skin is golden and crispy.

Step 5

Once crisped up, turn down the heat to medium and flip the salmon over. Grill the other side for 3-4 minutes or until it's cooked through.

Step 6

Remove the salmon from the grill and peel off the skin. Cut the crispy skin into thin slices.

Step 7

Place the salmon meat in a bowl and break it into flakes.

Step 8

Take teapot or jug and add 300ml hot dashi (approx 8oC/175F). Place a green teabag inside and allow to brew for 1 minute.

Step 9

Remove the tea bag and add 2 tsp soy sauce.

Step 10

Take two bowls of rice and add 1/4 tsp of ground sesame to each bowl.

Step 11

Distribute the salmon flakes, salmon skin and chopped spring onions evenly on top of each portion of rice.

Step 12

Pour the dashi tea just before serving and sprinkle with kizami nori.

Step 13

Enjoy with wasabi!