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Fish, East Asian

Salmon ochazuke

Salmon ochazuke is a Japanese dish made of warm rice, flaked grilled salmon, and green tea or dashi broth poured on top. For 4 people, it takes 25 minutes to make, with no real difficulty, for about €4.60 per person. The key is the temperature of the tea, hot but never boiling, so it doesn't turn bitter.

Tonight, a bowl of rice, flaked grilled salmon, and hot green tea poured right over it, it's gentle, simple, and it just feels good.

Salmon ochazuke
Total time
25 min
Difficulty
Very easy
Cost per person
€4.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Ochazuke is what you make when you need comfort without spending your evening in the kitchen. The rice stays warm and firm under the hot liquid, the salmon brings richness and a crisp edge from its skin, and the green tea gently infuses everything with a light aroma. It's a dish you eat in minutes but that takes its time in flavor, between the salty soy sauce and the quiet kick of wasabi.

It's the ideal weeknight dinner when you come home tired, or a solo meal when you don't feel like cooking for long. Mon Chou suggests it for days when your body just wants something simple and warm. It's less suited to kids because of the wasabi and nori, but adults who enjoy mild Japanese flavors will take to it easily, even on a quiet Sunday evening.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Pantry

  • Round riceoften in the pantry 320 g
  • Sencha green tea or dashi broth 1 l
  • Nori sheets 2
  • Sesame seedsoften in the pantry 2 tbsp
  • Wasabi 1 tsp
  • Soy sauceoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Scallions 2

Allergens Fish, Sesame, Soy

The step by step recipe

  1. Cook the rice in water until soft, then keep it warm. 15 min

    Round Japanese style rice works best, but long grain rice is fine too.

  2. Salt the salmon fillets and grill them under the broiler or in a pan, skin side down. 10 min

    Flip them only once, the crispy skin is a real treat.

  3. Prepare the green tea, or the dashi, and keep it very hot. 5 min

    Steeping too long makes it bitter, five minutes max.

  4. Flake the salmon, removing any bones, and thinly slice the scallion and nori into strips.

    Nori is easier to cut with scissors.

  5. Divide the rice among large bowls, top with the salmon and garnishes, then pour the hot tea over everything.

    Pour the tea just before eating, the rice should stay firm.

  6. Add a little wasabi and soy sauce to taste.

    Dissolve the wasabi into the broth, it flavors the whole bowl.

Our tips to get it right

  • Keep the rice separate until the last moment, it shouldn't soak too long in the tea if you want it to stay firm.
  • Pick very fresh salmon, the crispy skin makes a real difference in texture in such a simple dish.
  • Prep all the toppings before pouring the tea, the final assembly needs to be quick so every bowl stays hot.

The variations

  • Swap the salmon for smoked mackerel or grilled sardines for a different briny note.
  • For a vegetarian version, use vegetable dashi or vegetable broth with grilled shiitake mushrooms instead of salmon.
  • For a faster version, use leftover cooked rice and ready to eat smoked salmon, the ochazuke is ready in five minutes.

What to serve it with

  • Japanese pickled vegetables (tsukemono)
  • Extra green tea to drink
  • Steamed edamame as a starter

Storage

Cooked rice and grilled salmon keep separately for 2 days in the refrigerator in a sealed container. Only pour the tea right before serving, since assembled ochazuke doesn't keep. Gently reheat the rice and salmon in a pan or microwave before putting the bowl back together.

Questions about this dish

Can I use dashi broth instead of green tea?

Yes, dashi is actually the traditional version of ochazuke. Green tea gives a lighter, more fragrant result, while dashi adds more umami depth.

Do I need a special rice for ochazuke?

Round Japanese rice gives the best texture, soft and slightly sticky. Long grain rice also works, the result will just be a bit less tender.

Can I make ochazuke ahead of time?

You can cook the rice and grill the salmon ahead, then store them separately in the fridge. Only assemble and pour the tea right before eating, otherwise the rice gets too soft.

Are nori and wasabi essential?

No, you can skip them if you're cooking for kids or don't like heat. The dish still works well with just rice, salmon, and tea.

How long does it take to make a salmon ochazuke?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a salmon ochazuke?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon ochazuke cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, sesame, soy. Always check the labels of the products you buy.

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