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Salmon Ochazuke (Japanese Tea on Rice)

  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions


How to make Japanese tea rice "Ochazuke" (お茶漬け) with salmon and crispy salmon skin.


  • 2 salmon fillets (approx 200g)
  • 1/2 tsp salt
  • 1 tsp sake (optional)
  • 300ml hot dashi
  • 1 green tea bag (approx 2g)
  • 2 tsp soy sauce
  • 200g - 300g cooked rice (2 portions)
  • 1/2 tsp ground sesame seeds
  • Kizami nori
  • Spring onion finely chopped - to garnish
  • Wasabi optional


  1. Dry the surface of the salmon fillets with a paper towel and rub 1/4 tsp salt over each fillet. (Make sure to rub the salt on both sides.)
  2. Preheat the grill on a medium-high setting. 
  3. Once the grill is hot enough, rub a tsp of sake over the salmon (optional) and place them under the grill with the skin side facing up.
  4. Grill for 3-4 minutes or until the skin is golden and crispy.
  5. Once crisped up, turn down the heat to medium and flip the salmon over. Grill the other side for 3-4 minutes or until it's cooked through. 
  6. Remove the salmon from the grill and peel off the skin. Cut the crispy skin into thin slices.
  7. Place the salmon meat in a bowl and break it into flakes. 
  8. Take teapot or jug and add 300ml hot dashi (approx 8oC/175F). Place a green teabag inside and allow to brew for 1 minute.
  9. Remove the tea bag and add 2 tsp soy sauce.
  10. Take two bowls of rice and add 1/4 tsp of ground sesame to each bowl. 
  11. Distribute the salmon flakes, salmon skin and chopped spring onions evenly on top of each portion of rice.
  12. Pour the dashi tea just before serving and sprinkle with kizami nori.
  13. Enjoy with wasabi!


It's common to add pickles to ochazuke, feel free to customize!

Enjoy ochazuke chilled in the summer (simply chill the dashi/tea in the refrigerator)

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Rice
  • Method: Grilling
  • Cuisine: Japanese

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