Japanese
Ochazuke
A quiet bowl of steamed Japanese rice topped with flaked salted salmon, nori, sesame, and wasabi, with hot sencha poured over just before eating. It is light, savory, and soothing in the traditional homestyle way.
Watch it madeBrian min · 1:52
Ingredients
- Cooked Japanese short-grain rice2 cups
- Salted salmon fillet (shiozake)1 small fillet, about 120g
- Sencha or genmaicha green tea leaves2 teaspoons
- Hot water, about 80°C2 cups
- Kizami nori, thinly shredded toasted seaweed2 tablespoons
- Toasted white sesame seeds2 teaspoons
- Arare or bubu arare rice crackers2 tablespoons
- Wasabi1 teaspoon
- Mitsuba or finely sliced scallion2 tablespoons
- Soy sauce1 teaspoon, optional
Method
- Grill the salted salmon over medium-high heat, skin-side down first, until cooked through and lightly browned, about 5 to 6 minutes per side.
- Remove the salmon skin and any bones, then flake the flesh into bite-size pieces.
- Place the green tea leaves in a teapot and pour in the 80°C hot water; steep for 1 to 2 minutes, then strain.
- Divide the hot cooked rice between two deep rice bowls, mounding it gently in the center.
- Top each bowl with flaked salmon, shredded nori, toasted sesame seeds, arare, and mitsuba or scallion.
- Add a small dab of wasabi to the side of each bowl.
- Pour the hot green tea around the rice until it comes about halfway up the mound.
- Taste and add a few drops of soy sauce only if more saltiness is needed, then serve immediately while hot.
Common questions
Can I substitute the salted salmon, sencha, or mitsuba if I can’t find them?
Yes. Use grilled fresh salmon with a little salt if shiozake isn’t available. Genmaicha works well instead of sencha for a nuttier flavor. Replace mitsuba with scallions, chives, or a little shiso if you have it.
When should I assemble ochazuke so the rice doesn’t turn mushy?
Grill and flake the salmon first, brew the tea last, and assemble right before serving. The tea should hit hot rice immediately, then be eaten right away so the rice softens lightly without becoming soggy.
What are the most common mistakes when making ochazuke?
Using boiling water, overly salty toppings, or letting the bowl sit too long are the biggest issues. Water at about 80°C gives better tea flavor. Also avoid oversoaking the rice and adding too much soy sauce at the end.
How should I store leftovers of the components separately?
Store cooked rice, flaked salmon, and toppings in separate airtight containers in the fridge for up to 2 days. Keep nori, sesame, and arare dry at room temperature. Reheat the rice and salmon gently before assembling.
What’s the best way to serve ochazuke for the right texture and flavor?
Serve in deep bowls with hot rice, hot tea, and cold or room-temperature toppings. Add wasabi sparingly and pour tea around the rice mound, not directly over everything, so the toppings stay distinct and the texture stays balanced.