Japanese · Breakfast · Lunch · Dinner
Salmon Ochazuke (Green Tea Rice Bowl)
鮭茶漬け (Sake Chazuke)
Fluffy Japanese rice topped with flakes of lightly salted grilled salmon, crisp nori and scallions, then bathed in fragrant hot green tea. A soothing, light bowl that is comforting at any time of day.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 2
Calories come from: Carbs 56% · Fat 24% · Protein 20%
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Ingredients
For 2 servings- 3/4 cup150 gJapanese short-grain white rice, uncooked
- scant 1 cup220 gWater, for cooking rice
- 1 small fillet150 gSkinless salmon fillet
- 1/4 tspSalt
- 2 tspSencha green tea leaves
- 2 cups480 gHot water, for tea
- 1 sheetNori sheet, cut into thin strips
- 1 stalk10 gScallion, thinly sliced
- 1 tspToasted sesame seeds
- 1 tsp6 gSoy sauce, reduced sodium
- 2 small20 gUmeboshi (pickled plum) (optional)
- 1/2 tspWasabi paste (optional)
Steps
- 1
Rinse the rice in cold water, swirling and draining, until the water runs mostly clear.
- 2
Put the rice and 220 ml water in a small pot, cover and bring to a boil over medium-high heat.
- 3
Turn the heat to low and simmer, covered, for 15 minutes.
- 4
Take the pot off the heat and let the rice rest, still covered, for 10 minutes.
- 5
While the rice cooks, sprinkle the salmon on both sides with the salt and leave it for 10 minutes.
- 6
Pat the salmon dry and grill or broil it for 8-10 minutes, turning once, until it flakes easily and reaches 63 °C / 145 °F inside.
- 7
Flake the salmon into large pieces with a fork, removing any bones.
- 8
Let the hot water cool slightly to about 80 °C / 175 °F, pour it over the tea leaves and steep for 1-2 minutes.
- 9
Strain the tea.
- 10
Divide the rice between two deep bowls and top with the salmon flakes.
- 11
Scatter over the nori, scallion and sesame seeds, add an umeboshi and a dab of wasabi if using, and drizzle with the soy sauce.
- 12
Pour the hot tea gently around the rice and eat straight away.
Swaps, storage and make-ahead
Swaps
- Use tamari labelled gluten-free instead of the soy sauce, and check the wasabi paste and umeboshi labels too, since some contain wheat or additives.
- Replace the salmon with canned salmon or store-bought smoked salmon flakes for a no-cook shortcut.
- For a vegan bowl, swap the salmon for pan-crisped cubes of firm tofu seasoned with a little salt or tamari.
- If you don't have sencha, brew genmaicha or hojicha, or use hot dashi for a savoury broth version.
Storage
Ochazuke is best eaten fresh, as the rice turns soggy in the tea, so store leftover components separately rather than an assembled bowl. Cool cooked rice quickly and refrigerate it within 1 hour in an airtight container, eat it within 1 day and reheat it only once until steaming hot. Refrigerate cooked salmon within 2 hours in an airtight container for up to 3 days. Keep nori in a sealed bag at room temperature so it stays crisp.
Make ahead
Cook the rice and grill and flake the salmon up to a day ahead, then chill them and reheat until steaming hot before assembling. Cut the nori and slice the scallion a few hours ahead, but brew the tea just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSesameSoyGlutenMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (514 g) | Per 100 g | |
|---|---|---|
| Calories | 439 kcal | 85 kcal |
| Protein | 21.4 g | 4.2 g |
| Carbohydrates | 60.4 g | 11.8 g |
| of which sugars | 0.1 g | 0 g |
| Fiber | 2.5 g | 0.5 g |
| Fat | 11.2 g | 2.2 g |
| of which saturated | 2.5 g | 0.5 g |
| Sodium | 452 mg | 88 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
