How to Make Salmon Ochazuke That Soothes Your Soul

salmon fillet

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more economical.

green tea

🥗Healthier: herbal tea

💰Cheaper: black tea

Herbal tea offers caffeine-free options, and black tea is often less expensive.

Pat the salmon fillets dry with paper towels.

Season both sides of the salmon fillets with a light layer of salt and let them rest for about 20 minutes.

If the kitchen is warm, 10 minutes is fine, or refrigerate them.

Turn on the grill to medium-high about five minutes before the salmon is done resting.

After resting, dry the salmon again with paper towels and drizzle 1 tsp of sake over it.

Place the salmon on the grill, skin side facing the heat source, and cook until the skin is blistered and crispy.

Flip the fillets and cook until done, checking for a change in color from deep pink to light opaque pink with white protein dots on the surface.

Remove the crispy skin carefully and slice it into thin strips, setting it aside.

Gently break the salmon flesh into bite-sized pieces, checking for small bones and removing them with chopsticks or tweezers.

Heat 300ml of dashi stock to about 80°C (175-180°F).

Add the green tea bag to the dashi and steep for 1-2 minutes, then remove the tea bag.

Mix in 2 tsp of soy sauce into the dashi tea for flavor.

Divide the cooked rice into bowls, using about 150g per bowl.

Sprinkle ground sesame seeds over the rice, then arrange the salmon flakes and crispy skin on top.

Add finely chopped green onions on top of the salmon.

Pour the dashi tea mixture over the rice until it reaches about halfway up the rice.

Top with shredded nori and add wasabi paste if desired.

Serve immediately while the rice has texture and the tea is hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens