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A bowl of Japanese rice topped with salmon sashimi, salmon roe, and herbs is being served with hot tea poured from a teapot. Chopsticks and condiments are arranged on a wooden tray beside the bowl.

Salmon and Ikura Dashi Chazuke

by Namiko Hirasawa Chen
Sashimi cravings meet homestyle comfort in this Salmon and Ikura Dashi Chazuke recipe. You'll love the light and tasty combination of fresh sashimi-grade salmon and briny salmon roe (ikura) over steamed Japanese rice nestled in a warm and savory soup broth.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 1

Ingredients

For the Seasoned Dashi Broth

For the Rice Bowl

  • 6 slices sashimi-grade salmon
  • 1 serving cooked Japanese short-grain rice
  • 1 Tbsp ikura (salmon roe)

For the Optional Toppings

US Customary - Metric

Instructions

To Make the Seasoned Dashi (Japanese soup stock)

  • Add 2 cups water and 1 dashi packet to a medium saucepan and bring it to a boil over medium heat. Simmer for 2–3 minutes. Squeeze out the liquid and dicard the packet.
    Two-panel image: Left, a soup base packet is boiling in water in a pot on a stove. Right, a wooden spoon stirs the simmering broth in the pot as the packet infuses the liquid.
  • Season the dashi with 2 tsp mirin and 2 tsp soy sauce. Taste and add ¼ tsp salt, if needed.
    Two images side by side show hands adding liquids from small bowls into a metal pot with clear broth on a stovetop. The left image shows a light liquid; the right image shows a dark liquid being poured.
  • Stir it all together and turn off the heat. Pour the hot seasoned dashi into a teapot, cover, and set aside.
    Two images side by side: the left shows tea being stirred in a pot on a stove with chopsticks; the right shows tea being poured from a pot into a black teapot on a wooden surface.

To Assemble the Rice Bowl

  • Cut 6 slices sashimi-grade salmon with a very sharp knife. The simplest way to slice it is straight down using the hira-zukuri method (read more in my sashimi cutting tips). Start from the heel of the blade and pull the knife towards you, ending at the tip. Nami's Tip: To firm up the flesh so it's easier to slice, place the salmon block in the freezer for 5–10 minutes before slicing.
    Two side-by-side photos show a hand slicing raw salmon on a wooden cutting board. The salmon is being cut into even slices with a sharp knife.
  • Place 1 serving cooked Japanese short-grain rice in a donburi (large bowl); I used one from JOC Goods. Let it cool a little bit. Sprinkle ½ Tbsp shredded nori seaweed (kizami nori) on top. Layer the salmon sashimi around the top of the rice.
    Three photos show: a bowl of rice with shredded seaweed; chopsticks placing raw salmon slices on rice; and several salmon slices arranged on top of the rice in the bowl.
  • Pile 1 Tbsp ikura (salmon roe) on top. Garnish with optional 1 tsp shio kombu and mitsuba (Japanese parsley).
    Two side-by-side images show a bowl of rice topped with raw salmon slices and salmon roe. In the first image, roe is being added; in the second, a hand garnishes with a green leaf and shredded seaweed using chopsticks.

To Serve

  • Set the prepared rice bowl and hot seasoned dashi on the table. Pour the dashi until the rice is halfway submerged and enjoy. I served it with wasabi, bubu arare (crispy puffed rice topping—I usually buy these in Japan), shio kombu, and shredded nori seaweed on the side.
    A wooden tray with a bowl of Japanese rice topped with salmon, salmon roe, and garnish, a side dish, chopsticks, and a teapot pouring broth into the bowl.

To Store

  • Store the salmon sashimi, cooled seasoned dashi, and cooked rice in separate airtight containers. Keep the raw salmon in the fridge with a bag of crushed ice and consume it soon, within 1–2 days. The rice keeps best in the freezer for up to a month; to reheat, see How to Store Cooked Rice. The dashi will keep in the fridge for 3–5 days or in the freezer for 2 weeks.

Nutrition

Calories: 345kcal, Carbohydrates: 29g, Protein: 30g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 118mg, Sodium: 802mg, Potassium: 674mg, Fiber: 0.1g, Sugar: 3g, Vitamin A: 221IU, Vitamin C: 3mg, Calcium: 23mg, Iron: 3mg
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