Shiozake no oroshi donburi / grilled salted salmon and grated daikon radish on steamed rice

Grated daikon makes everything light and refreshing, and salted salmon is no exception. An easy, very satisfying rice dish. This is originally from a Seattle friend's friend who owns a sushi restaurant.

<Ingredients>

2 bowls of steamed rice (not in photo)
1 fillet shiozake salted salmon (125 g in photo)
7-10 cm daikon radish (175 g in photo)
1-2 green onions (green section only)
Soy sauce, to taste (not in photo)


<Directions>
1.

Grill shiozake, if not already grilled.

2.

Grate daikon, and thinly slice green onions.

3.

Serve rice, and place roughly crumbled grilled shiozake.

Gently squeeze excess water from grated daikon to the point it stops dripping, and place on top of shiozake.

Sprinkle green onion.

Pour a small amount of soy sauce.

To eat, mix all ingredients, and enjoy the combination of flavors and textures.

<Notes>

• Soy sauce is optional. It is not needed if shiozake has enough saltiness. If unsure, first mix a small amount of shiozake, grated daikon and green onion together, and taste.
• Chives are a great substitute for green onions.
• Oroshi literally means grated and usually refers to grated daikon radish (it is a shortened form of daikon oroshi [grated daikon radish]).
• Donburi is a large rice bowl, and also refers to rice dishes with goodies on top.