Ochazuke is such a comforting way to enjoy a simple meal that feels light but satisfying. This version with grilled salmon is really easy to pull together and makes good use of leftover fish or freshly cooked fillets. It’s basically steamed rice gently draped with tender fish and hot green tea, plus a few savory extras for balance.
The Story Behind This Recipe
I first encountered ochazuke when staying with a friend in Japan who loved how quick and soothing it was after a long day. It felt like a warm hug for dinner without any heaviness, and it stuck with me as a go-to when I want something easy but still interesting. Here at home, I often cook a bit extra salmon and save a few pieces for this later in the week.
The magic really comes from the tea you pour over the rice. I use a simple sencha or genmaicha for a light, grassy note, but you can try different green teas depending on what you like around the house. It’s a quiet, delicate flavor that really lets the grilled salmon shine.
Preparing it is mostly about layering flavors without overwhelming the palate. I like adding things like toasted sesame seeds, nori strips, and a touch of soy or miso for a hint of umami. It feels fresh and simple yet feels like a little treat each time.
Ochazuke is also one of those dishes that you can customize endlessly. If you have pickled veggies, a bit of wasabi, or even leftover greens, those work great stirred in or on the side to add texture and brightness.
One of my favorite parts is how quickly you can have it on the table. It’s perfect for evenings when you don’t want to fuss much but still crave something soothing and nourishing. A bowl of ochazuke can feel like a small mini ritual that helps to slow things down and reset your day.
Cuisine: Japanese
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 1 cup cooked Japanese short-grain rice
- 1 small salmon fillet (about 4-6 oz)
- 1 cup hot brewed green tea (sencha or genmaicha)
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seeds
- 1 sheet nori, cut into thin strips
- Optional: pickled ginger, wasabi, scallions
Instructions
- Step 1. Preheat a grill pan or skillet over medium heat.
- Step 2. Season the salmon fillet lightly with a pinch of salt and grill for 3-4 minutes per side until cooked through and slightly charred. Remove and let rest.
- Step 3. Divide the cooked rice into two bowls.
- Step 4. Flake the grilled salmon into bite-sized pieces and arrange over the rice.
- Step 5. Drizzle soy sauce evenly over the salmon and rice.
- Step 6. Pour the hot brewed green tea gently over the rice and salmon.
- Step 7. Sprinkle toasted sesame seeds and nori strips on top.
- Step 8. Add optional pickled ginger or a small dollop of wasabi if you like for extra flavor.
- Step 9. Serve immediately, spooning a little of everything each bite.
Tips for Success
- Use leftover grilled salmon or any mild grilled fish you have on hand to save prep time.
- If you don’t have green tea, a light dashi broth can also be used instead.
- Make sure the rice is freshly cooked or warmed but not mushy, as it soaks up the tea.
- Adjust soy sauce amounts based on your salt preference and tea strength.
- Add finely chopped scallions or a sprinkle of shiso leaves for fresh herbal notes.
Variations & Substitutions
- Switch the salmon for grilled mackerel, tofu, or even crispy tempura bits for different textures.
- Try different teas like hojicha for nuttier flavor or matcha for a richer green tea taste.
- Add a soft boiled egg on top for extra heartiness.
- Stir in a spoonful of miso paste dissolved in the hot tea for a deeper savory twist.
