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Yuzu Miso Salmon Ochazuke

with Yuzu Miso Glaze β†’

Our riff on this simple Japanese dish with our Yuzu Misoyaki Glaze 🍚

By Kim Pham

20 min
serves 4


  • Cutting board
  • Knife
  • Air fryer


Yuzu Miso Glaze

Yuzu Miso Glaze


  • 1 Omsom Yuzu Miso Glaze
  • 1 Ib. salmon filet, skin on 
  • 4 cups short grain white rice, cooked 
  • 4 scallions, sliced thinly 
  • 4 tbsp. sesame seeds, roasted
  • 1 cup roasted seaweed, crushed 
  • 2 cups green tea, brewed
  • 1 tsp. salt 
  • Optional: fried fish skin as garnish 


Recipe from community member, Hanna (@hanseabright).

Let's get cooking!

  1. Remove salmon skin by placing fish flesh side up on a cutting board. Make a cut into the corner of the filet without cutting through the skin. Grip the skin tightly with a paper towel, and wiggle it back and forth while holding your knife in place and at a slight downward angle.
  2. Salt salmon, then cook in an air fryer at 400 degrees for 8 minutes. 
  3. Spread Omsom sauce on salmon and toss back in the air fryer for approximately ~2 minutes.
  4. Next, toss salmon skin in air fryer for 2 minutes, or until crispy. Glaze with Omsom sauce and fry for another ~30 seconds.
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