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Lunch · Japanese

Salmon Dashi Chazuke (Dashi Rice Soup with Flaked Salmon)

20 min Serves 4 ~498 kcal/serving ~£6.20 (£1.55/serving) Dairy-freeKid-friendlyPescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g salmon fillets
  • 2 tsp dashi stock powder
  • 2 tbsp soy sauce
  • 2 nori sheets
  • 2 spring onions, sliced
  • 300 g sushi rice
  • 1 tbsp toasted sesame seeds

Nutrition (per serving)

Calories
498 kcal
Protein
27.4 g
Carbohydrate
60 g
of which sugars
0.5 g
Fat
15.2 g
of which saturates
3.3 g
Fibre
2 g
Salt
1.97 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack.

  2. 2

    Season the salmon with a pinch of salt and grill or fry for 3-4 minutes each side until it flakes easily and is opaque all the way through. Flake into large pieces, discarding any skin and bones.

  3. 3

    Whisk the dashi stock powder into 700ml hot water in a pan with the soy sauce and bring to a simmer.

  4. 4

    Shred the nori sheets.

  5. 5

    Divide the rice between four bowls, top with the flaked salmon, nori and spring onions.

  6. 6

    Ladle the hot dashi broth over the top at the table, scatter with the toasted sesame seeds and eat straight away like a savoury soup.

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