Salmon Ochazuke (Rice with Tea)
A simple, quick Japanese comfort bowl of steamed rice topped with grilled salmon and garnishes, then flooded with hot green tea. Times assume rice and salmon are already cooked; allow 45 minutes if cooking from scratch.
⏱️ Prep: 5 min🍳 Cook: 5 min
Ingredients
| 2/3 cup | 160 ml | cooked steamed short-grain rice |
| 1/2 to 2/3 cup | 120–160 ml | hot brewed Japanese green tea, enough to cover the rice |
| 1/4 cup | 60 ml | small pieces of grilled salmon |
| 1 handful | dried kizami nori (thinly sliced seaweed), optional | |
| — | bubu arare or ochazuke arare (tiny rice cracker puffs), optional | |
| — | mitsuba (Japanese herb), green onions or other greens, to taste, optional | |
| — | wasabi, to taste, optional | |
| 1 tbsp | 15 ml | tsukemono (pickled vegetables), served on the side |
Instructions
- Place the cooked rice in a small rice bowl. If using leftover rice, reheat it in the microwave first.
- Add the grilled salmon and desired garnishes (kizami nori, arare, mitsuba, wasabi).
- Pour the hot brewed green tea over the rice, salmon and garnishes. Serve the tsukemono on the side.