Sake chazuke soup with salmon and rice

4 servings

30 minutes

Salmon and rice soup is an exquisite dish of Pan-Asian cuisine rooted in Japanese traditions. The light yet rich flavor of the broth infused with the aroma of tender salmon harmoniously combines with airy grains of rice, creating a refined and warming dish. Green onions add freshness, while soy sauce enhances the depth of flavor. Nori seaweed and sesame give the soup a unique character, evoking nostalgia for the sea breeze. Wasabi served separately allows for a touch of spiciness. This soup is the perfect balance of simplicity and sophistication, suitable for cozy home evenings as well as gastronomic delights.

Energy value per serving

• Calories: 436
• Proteins: 29.8g
• Fats: 8.4g
• Carbohydrates: 59.3g

Ingredients

• Salmon fillet: 500 g
• Rice: 300 g
• Green onions: 1 pc
• Sesame: pinch
• Soy sauce: to taste
• Dry seaweed nori: to taste
• Wasabi: to taste

Cooking steps

1. Broth: cut salmon fillet (other red fish can be used) into large cubes and boil.

   Required ingredients:

   • Salmon fillet: 500 g

2. Boil the rice separately (I used 'Sen Soy' sushi rice).

   Required ingredients:

   • Rice: 300 g

3. Chop the green onion into feathers.

   Required ingredients:

   • Green onions: 1 piece

4. Pour broth with fish pieces into a bowl, add boiled rice, 3 tablespoons of soy sauce, a little green onion, garnish with seaweed and sesame. Serve with wasabi.

   Required ingredients:

   • Salmon fillet: 500 g
   • Rice: 300 g
   • Soy sauce:  to taste
   • Green onions: 1 piece
   • Dry seaweed nori:  to taste
   • Sesame:  pinch
   • Wasabi:  to taste