Salmon Ochazuke

Name: Salmon Ochazuke
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 oz salmon fillet, salted; 2 cups cooked short-grain white rice, warmed; 2 cups sencha green tea, steeped hot; 1/2 tsp dashi granules; 2 tbsp shredded nori seaweed; 1 tsp wasabi paste; 1 tsp white sesame seeds, toasted

Warm green tea infused with savory dashi poured over rice and crispy salmon. Finished with shredded seaweed, toasted sesame seeds, and a touch of wasabi.

20 minEasyServes 2340 cal/serving

JapaneseLunchStovetopPescatarianHalal-friendlyDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

6 oz salmon fillet, salted
2 cups cooked short-grain white rice, warmed
2 cups sencha green tea, steeped hot
1/2 tsp dashi granules
2 tbsp shredded nori seaweed
1 tsp wasabi paste
1 tsp white sesame seeds, toasted

Instructions

1

Heat a nonstick skillet over medium-high heat and sear 6 oz salted salmon fillet for 3 to 4 minutes per side until the internal temperature reaches 145 degrees F.
2

Flake the cooked salmon into small pieces and set aside.
3

Stir 1/2 tsp dashi granules into the 2 cups steeped hot sencha green tea until fully dissolved.
4

Divide 2 cups warmed cooked short-grain white rice into two bowls and top with flaked salmon.
5

Pour the tea broth around rice until partially submerged.
6

Top with 2 tbsp shredded nori seaweed, 1 tsp toasted white sesame seeds, and a dab of 1 tsp wasabi paste.

Questions

How long does Salmon Ochazuke keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Salmon Ochazuke?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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