Grill salmon. Quantity depends on people served & one's preference. Set aside.

Wash 1 Japanese cucumber. Cut both ends. Divide into 3 portions & cut in elongated form. Set aside.

For every 1 teaspoon soybean paste, add half a teaspoon water. Quantity of soybean paste depends on salmon & cucumber's quantity. Set aside.

In a semi-bowl, put salmon & Japanese cucumber together. Shower with soybean paste solution & top with okaka. Ready to serve.