Salmon Ochazuke with NANTEN / Genmaicha
A culinary enthusiast at heart, Swee is a lover of all things food – her endless devotion for it shows on her Instagram @sweecooks. Willing to go the distance, Swee pursued her passion by attending the world renowned Le Cordon Bleu in Sydney in Diplome de Patisserie. Cakes have always been her forte, but she ventured more into cooking and different cuisines over the past decade as she believes that food nourishes the soul and brings everyone together.
"My interest in cooking grew more apparent because food nourishes and brings people together."
Swee San / @sweecooks
INTERVIEW WITH @SWEECOOKS
1 cup Calrose Rice, cooked
1 piece Rice cracker
1 NANTEN / Genmaicha Tea Bag
Salt and pepper
Method To Assemble
- Season salmon with salt and pepper. If using pan, heat pan with some oil, pan fry salmon for 4-5 minutes, skin side down or till fully cooked.
- If using air-fryer, grill for 12 mins, skin side up at 180C. Then remove skin and air fry the skin for 3 mins at 200C.
- Flake up the salmon. To assemble, put rice in a bowl, crumble a rice cracker, add flaked salmon, furikake, seaweed strips, salmon skin and spring onion.
- Brew NANTEN / Genmaicha Tea Bag, pour over rice and serve hot.