Salmon Ochazuke (Green Tea Over Rice) Recipe

5 from 1 vote

Salmon Ochazuke (Green Tea Over Rice) Recipe

Make the ultimate comfort food: Salmon Ochazuke! A simple yet elegant meal with steamed rice, omega-3-rich salmon, and fragrant green tea. With a generous sprinkle of furikake on top, it's easy to make and so delicious. A dab of wasabi completes the meal. Easy Japanese comfort food at its best!

Prep Time5

Cook Time10

Course: Appetizer, Breakfast, Dinner, Lunch, Snack

Cuisine: Japanese

Keyword: Green Tea, Japanese, Ochazuke, Rice, Salmon

Servings:

Calories: 486kcal

Author: Lis Lam

Equipment

Skillet
Measuring cup or teapot

Ingredients

3/4 cup steamed rice
1/2 lb salmon steak or fillet
1 green tea bag *sencha, genmaicha, or hojicha preferred
1 cup hot boiling water

Additional Toppings:

1 packet chazuke seasoning *contain instant dashi, green tea powder, nori, and japanese rice crackers
1 tsp soy sauce *do not add if using chazuke seasoning packet
1-2 tsp furikake
1/2 tsp wasabi
1 green onion finely minced
2-3 Japanese rice crackers *optional

More topping ideas:

1 umeboshi plum

Instructions

Cook Salmon. Season salmon generously with salt and pepper. For salmon steak, heat a skillet over medium heat. When the pan is hot but not smoking, add 1 tsp oil. Add the salmon and cook until browned and crispy. Cook 4-5 minutes per side until browned and cooked through. It should flake away easily. Do not overcook!
For salmon fillet, broil in the oven for 6-8 minutes until cooked through with little charred spots here and there. It should flake away easily.
NOTE: Don't disturb salmon while it cooks. To achieve that flavorful, crispy browning, make sure not to touch or disturb the salmon while it cooks.
Flake Salmon. Flake salmon into bite-sized pieces, being careful to remove the bones and the skin.
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.
*If not using chazuke instant packets, season with soy sauce.
Make green tea broth. 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 for the tea, as water temperature and steeping time will vary depending on the kind that's used.
Add green tea. Add freshly brewed green tea directly to the bowl, until the rice is halfway submerged with liquid. Add more or less, to your liking.
Serve. Eat immediately and enjoy.

Video

Notes

- Do not 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 when brewed for too long.

- 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.

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.
Grilled Eel. Look for pre-seasoned eel at the Asian grocery store. Broil and add in place of the salmon.

Nutrition