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Salmon Ochazuke


  • 2 cup of rice. Cold rice or leftover rice is perfectly is fine.

  • Freshly brewed green tea loose leaves

  • A pinch of sesame seeds

  • 1/2 sheet of nori (dried seaweed paper)

  • 1 salmon filet (approximately 1/4 lbs each)

  • wasabi (Japanese horseradish)

  • 2 umeboshi (Japanese pickled plums)

Prep Time: 10 min

Cooking Time: N/A

Grill or bake some salmon (or if you like, you may use bits of leftover cooked salmon). Prepare and brew green tea. Place cooked rice into individual rice bowls. Shred the salmon over the rice. Pour hot green tea over the rice and salmon. Sprinkle with toasted sesame seeds, crumbled nori, and a small dab of wasabi (Japanese horseradish) or umeboshi (Japanese pickled plum). Serve immediately; mix together and enjoy. You can also substitute tsukemono (pickled vegetables), other grilled or raw fish, or salmon roe for the salmon.

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