Shake Ochazuke (Grilled Salmon Over Rice with Dashi and Shiso)

Season the Atlantic salmon fillet lightly with salt. Heat a non-stick pan over medium-high heat and sear the salmon skin-side down until the skin is crispy and golden, about 4 minutes. Flip and cook for another 2-3 minutes until just flaked through. Set aside and flake into large chunks.

In a small pot, bring 150ml of dashi (or light green tea) to a gentle simmer.

Place the warm, steamed sushi rice into a deep breakfast bowl.

Arrange the flaked salmon, enoki mushrooms, and the umeboshi plum on top of the rice.

Carefully pour the hot dashi around the edges of the rice, ensuring you don't submerge the salmon completely so the skin retains a bit of texture.

Garnish with the daikon kimchi for crunch and a bright, acidic bite. Serve immediately while the broth is steaming and fragrant.