Make the ultimate comfort food: Salmon Ochazuke! A simple and quick meal with steamed rice, omega-3-rich salmon, and fragrant green tea. Add flavor and texture with a variety of savory toppings: furikake, rice crackers, umeboshi plum, and sesame seed. Easy to make and so delicious. Japanese comfort food at its best!

this recipe

What is Ochazuke?

Ochazuke is a comforting Japanese dish made with steamed rice steeped in green tea broth. A variety of toppings are added for more flavor and nutrition. But ultimately, it’s a simple recipe that’s healthy and flavorful. Easy to digest and put together, it’s also pure comfort food.

In Japanese cuisine, Ochazuke is served as an easy breakfast, light lunch, or anytime snack. Sometimes, it’s also enjoyed at the end of dinner. Simply pour hot green tea over the leftover rice in your rice bowl.

Typical toppings include basic Japanese pantry items: furikake, nori, rice crackers, green onion, sesame seed, and umeboshi plum.

There are different ways to enjoy Japanese Ochazuke. It can be as simple as green tea over rice. Or elevated with thinly sliced sashimi, fish roe, and nori flakes. The variations are endless.

What is Salmon Ochazuke?

Salmon Ochazuke is a variation that includes a generous helping of Japanese salted salmon. The added protein and nutrition make it a more substantial meal. A good substitute is pan-fried salmon seasoned with salt and pepper.

My kids love to eat Salmon Ochazuke as a light meal or quick snack. Similar to how Koreans enjoy Barley Tea over Rice or Guk Bap (Soup Rice), there’s something so comforting and easy about rice with hot green tea.

What are Ochazuke Packets?

Asian grocery stores often sell Ochazuke seasoning packets. They are a quick and easy way to make Ochazuke at home or on the go.

Ochazuke packets include all the ingredients you need to make this dish: instant dashi powder, instant green tea powder, nori, sesame seeds, and tiny rice crackers. Sprinkle over rice and add hot water for instant Ochazuke, anytime or anywhere you like!

They come in different flavors and can include salmon flakes or dried umeboshi plum. To enjoy, sprinkle over white rice and pour plain hot water on top. Easy and delicious!

Ingredients:

• Green Tea. Hot, freshly brewed green tea will make Ochazuke shine. For ease and convenience, use tea bags. Any Japanese green teas are nice: Sencha, Genmaicha, or Hojicha. I also like Korean tea bags, which are mixed with brown rice. For a non-caffeinated tea, choose Korean barley tea or brown rice tea.
• Rice. Plain white rice offers maximum comfort. I recommend short-grain rice (also called sushi rice) or medium-grain rice. Popular brands: Botan Calrose, Kokuho, Shirakiku, Sekka, or Nishiki. Jasmine rice also works.
• Chazuke Seasoning Packet. *Optional but recommended.* These little packets contain all the seasoning needed to flavor your Ochazuke. They make a bowl of ochazuke especially easy, fast, and convenient. Look for Ochazuke packets at the Asian grocery store. If you can’t find them, use soy sauce or instant dashi powder to season the broth.
• Salmon. In Japan, salted salmon is used for this rice dish. To make it more accessible, use unsalted salmon steaks. Season with salt and pepper and pan-fry until browned and crisp.

Ochazuke Toppings. Ochazuke can be enjoyed plain with only warm rice and green tea. To add variety, try with different toppings. Some suggestions:

• Nori or Furikake. Seaweed adds an earthy, deep flavor. Cut or crush nori. Or, add a sprinkle of furikake.
• Japanese Rice Crackers. Crunchy Japanese rice crackers soak up the green tea broth delightfully. Bubu Arare are tiny rice puffs, mimicking rice grains. But any kind of Japanese rice crackers will work. Break them into smaller pieces with your hands.
• Wasabi. Spicy Japanese mustard. Even a small amount adds flavor and depth. Look for it in a tube at the Asian market. Or save wasabi packets from your next take-out order.
• Sesame seeds. Adds nutty texture and flavor.
• Green onions. Aromatic with light onion flavor.
• Soy Sauce. A small spoonful adds flavor and salty umami. *Do not add if using the chazuke seasoning packets from the Asian grocery store.*

More Topping Ideas:

• Pollock Roe, Cod Roe, or Salmon Roe. Pollock roe or cod roe, also known as mentaiko, is salty and rich and comes in a thin casing that holds all the eggs together. Salmon roe are big, red bubbles. Enjoy either raw or gently cooked in the green tea broth.
• Sashimi. Thin slices of sea bass or other sashimi are a common addition.
• Umeboshi Plums. Salted Japanese plums add an appealing kick of salty, tangy, umami flavor.
• Shiso or Perilla Leaves. Adds earthy, aromatic flavor.

Instructions:

1. Cook Salmon. Season salmon generously with salt and pepper. In a skillet, cook on both sides until nicely browned and the fish flakes away easily. Make sure not to overcook.
2. Assemble. In a medium bowl, add freshly steamed white rice. *If using, add one packet of chazuke seasoning.* Add the flaked salmon on top. Add a few sprinkles of furikake and the chopped green onion. Break apart the rice crackers with your hands and sprinkle them all over. Add a small bit of wasabi, right on top.
3. Make green tea. Add a tea bag to a measuring cup. Heat water to boiling. Add 1 cup of hot water to the tea bag and steep for 4-5 minutes. Make sure to read the package directions, as water temperature and steeping time will vary depending on the kind that’s used.
4. Add green tea. Add freshly brewed green tea directly to the bowl, until the rice is almost completely submerged with liquid. Add more or less, to your liking.
5. Serve. Eat immediately and enjoy.

PRO Tips:

• Brown salmon. For extra flavor, make sure to brown the salmon when pan-frying. Leave undisturbed to achieve that flavorful, crispy browning on each side.
• Don’t steep the tea for too long! Green tea leaves are delicate and can become bitter and acidic when steeped long. Sencha tea leaves are especially prone to tasting bitter.
• Serve tea cold or room temperature. When the weather is hot, Ochazuke can also be enjoyed cold or room temperature. Make cold brew green tea for a refreshing summer ochazuke.
• Cook salmon in advance. To make it even more accessible and quick, cook the salmon in advance. I often cook two salmon steaks on Sunday and store in the fridge all week long — already prepped, flaked, and deboned.

Health benefits:

In Japan, Ochazuke is considered a healthy food. Easy to digest, it’s a common remedy for indigestion, colds, heartburn, and generally feeling under the weather.

The benefits of Green Tea are many. Green tea is full of antioxidants as well as anti-inflammatory and cancer-fighting properties. Regular consumption can strengthen the immune system and fight against cold and flu viruses.

Overall, it’s a dish that contains lots of nutrients. Green tea is anti-inflammatory, salmon adds protein and good-for-you omega-3 fatty acids, umeboshi plums contain anti-oxidants, and nori is rich in essential minerals.

Variations:

• Yaki Onigiri. Swap the steamed rice with a grilled rice ball. Shape rice into a triangle, brush with soy sauce, and grill until lightly browned. Adds a different flavor and texture.

Regional differences in Japan contribute to other popular variations:

• Shizuoka. A region in Japan that famously serves Ochazuke topped with grilled eel. Look for pre-seasoned eel at the Asian grocery store. Simply broil and add in place of the salmon.
• Kyoto. A city in Japan that often serves Ochazuke (called Bubuzuke) with homemade pickles or salted kelp.

More easy Japanese recipes:

• Okonomiyaki with Kimchi and Fried Egg
• Homemade Miso Soup
• Matcha Pudding Dessert

More salmon recipes:

• Miso Maple Salmon Skewers
• Spicy Asian Glazed Salmon with Sambal
• Salmon Poke Bowls with Wakame