Japanese · Breakfast & brunch

Salted salmon rice breakfast

Name: Salted salmon rice breakfast
Prep time: 15 min
Cook time: 12 min
Total time: 24 h 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 skin-on center-cut salmon fillets, 5 ounces each; 1 tablespoon sake; 2 teaspoons fine sea salt; 2 cups hot cooked Japanese short-grain rice; 3 cups dashi; 3 tablespoons white or awase miso; 4 ounces silken tofu, diced; 1 teaspoon dried wakame; 1 cup grated daikon, drained; 1 Persian cucumber, thinly sliced; 1/2 teaspoon kosher salt; 1 tablespoon rice vinegar

Home-cured broiled shiozake with crisp skin, rice, miso soup, grated daikon, and cucumber pickle.

About 24 hr 30 minTotal

About 30 minActive

$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
Best starting point
Checkered Chef Half-Sheet Cooling Rack
View at Amazon
Another workable path: Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
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How we chose
Research-backed · reviewed Aug 2026
We matched the rack to the recipe’s half-sheet footprint, then checked oven-safe material, grid spacing, cleanup, stable product identity, and the exact Amazon destination. Kwilt has not cooked with this rack.
Checkered Chef Half-Sheet Cooling Rack: The half-sheet footprint and close stainless grid support wings while allowing rendered fat to drain and hot air to circulate around them. Trade-off: Confirm the interior dimensions of your existing pan; nominal half-sheet accessories can vary enough to fit poorly.
Another workable path: Bake directly on a foil-lined rimmed sheet pan and turn the food during cooking; the underside will be less evenly crisp.
Sources
Amazon exact product listing
Nordic Ware half-sheet dimensions

Ingredients

1× recipe · Makes 4 servings

4 skin-on center-cut salmon fillets, 5 ounces each
1 tablespoon sake
2 teaspoons fine sea salt
2 cups hot cooked Japanese short-grain rice
3 cups dashi
3 tablespoons white or awase miso
4 ounces silken tofu, diced
1 teaspoon dried wakame
1 cup grated daikon, drained
1 Persian cucumber, thinly sliced
1/2 teaspoon kosher salt
1 tablespoon rice vinegar

Instructions

Pat salmon dry, rub with sake, rest 10 minutes, and pat dry again. Sprinkle measured sea salt evenly over all surfaces.
Set salmon skin-side up on a , cover loosely, and refrigerate 24 hours so moisture can drain. Do not leave at room temperature.
Toss cucumber with kosher salt, rest 10 minutes, squeeze dry, and dress with vinegar. Heat dashi with tofu and wakame to a bare simmer; turn off heat, dissolve miso in a ladleful, return it, and keep warm without boiling.
Heat the broiler with a rack 6 inches below it. Pat salmon dry and broil skin-side up until the skin blisters and the thickest part reaches 145°F, 7 to 10 minutes; do not flip unless browning is uneven.
Serve a modest salmon portion with hot rice, miso soup, grated daikon, and cucumber pickle.