Grilled Salmon Ochazuke (Green Tea Over Rice)

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Sprinkle salt on both sides of the salmon fillet, then transfer it to a cooking tray in preparation for broiling.
  • 0.25 lb salmon, fillet (113 g)
    (skin-on or off)
  • 1/4 tsp salt (1 g)
• Step 2
  Turn the oven to broil and move the oven rack to the highest position.

  Broil the salmon for 10-12 minutes, or until it is cooked through and the top is slightly caramelized. Keep an eye on it to prevent overcooking.
  • 0.25 lb salmon, fillet (113 g)
    (skin-on or off)
• Step 3
  If preferred, you can break the salmon into small flakes using a fork or chopsticks before serving. This allows the flavors to blend more evenly with the green tea dashi and rice. I prefer it whole!
  • 0.25 lb salmon, fillet (113 g)
    (skin-on or off)
• Step 4
  To prepare the green tea dashi, add green tea leaves or a tea packet, hondashi, and hot water (175°F or 79°C if brewing green tea) to a bowl. Stir until the hondashi is fully dissolved.

  Let the green tea steep for 1–3 minutes, depending on your preferred strength. Then, strain out the tea leaves or remove the tea packet. Your green tea dashi is now ready to use!
  • 1 cup water, hot (240 g)
    (175F (79C) water for green tea, if possible)
  • 1 tbsp green tea leaves (5 g)
    (example — or packet)
  • 1 tsp hondashi (2.50 g)
    (example — bonito soup stock powder)
• Step 5
  Place the rice in a bowl and pour the green tea dashi over it, filling it until it covers about 3/4 of the rice. Then, place the salmon on top of the rice.
  • 3/4 cup rice, cooked (150 g)
  • 0.25 lb salmon, fillet (113 g)
    (skin-on or off)
• Step 6
  Add all your desired toppings, serve immediately and enjoy!
  • 2 tsp nori, shredded (6 g)
    (seaweed)
  • 1/4 tsp sesame seeds (1.50 g)
  • 1 tsp shiso leaf, finely sliced (2 g)
  • 2 tbsp cilantro, chopped (10 g)
  • 1 stalk green onion, sliced (15 g)

Per serving