Salmon Ochazuke

Japanese ochazuke—rice served in green tea, water, or broth—is the epitome of simple. The soothing toasty-sweet flavor of Japanese green tea provides a brothy, effective base for leftover rice and other accompaniments like hot-smoked salmon and scallion. Don’t have all the listed garnishes on hand? Don’t fret, any combination will work just fine.

Salmon Ochazuke
Photo: Gregory DuPree
Active Time:
15 mins
Total Time:
20 mins


  • 2 cups water

  • 3 single-serving genmaicha (Japanese green tea with roasted brown rice) tea bags

  • 1/2 teaspoon kosher salt, divided

  • 1 1/2 cups hot cooked white sushi rice

  • 2 (4-ounce) hot-smoked salmon fillets, skin discarded and flesh flaked

  • Sliced scallion, shredded roasted nori, pickled ginger, furikake seasoning, and wasabi paste, for serving


  1. Bring 2 cups water to a boil in a teapot or small saucepan over high; remove from heat. Add tea bags and 1/4 teaspoon salt. Cover and steep 2 to 3 minutes.

  2. Divide rice and salmon evenly between 2 bowls. Remove and discard tea bags; pour tea around salmon and rice. Sprinkle evenly with remaining 1/4 teaspoon salt. Serve with desired toppings.


Genmaicha is available on Amazon; we like the Yamamotoyama brand.

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