Green Tea Rice Recipe (Ochazuke Style)

Rice: The base of the dish, providing a comforting and filling component.

Green tea: Adds a delicate, earthy flavor and warmth to the dish.

Salmon: Provides a rich, savory taste and protein.

Pickled vegetables: Adds a tangy and crunchy element to the dish.

Soy sauce: Enhances the umami flavor.

Wasabi paste: Adds a spicy kick to the dish.

Sesame seeds: Adds a nutty flavor and crunch.

Nori: Provides a salty, umami-rich garnish.

When brewing green tea for this recipe, ensure it is hot but not boiling to preserve its delicate flavors. Use high-quality tea leaves for a more aromatic and authentic taste. When flaking the salmon, make sure to remove any bones and skin for a smoother texture. For the pickled vegetables, consider using a variety like pickled radish or cucumber to add a refreshing crunch. Toast the sesame seeds lightly in a dry pan to enhance their nutty flavor before garnishing.

• cooked white rice - Substitute with cooked brown rice: Brown rice offers a nuttier flavor and more fiber, making it a healthier option.

• green tea, brewed - Substitute with dashi broth: Dashi broth provides a savory umami flavor that complements the other ingredients well.

• cooked salmon, flaked - Substitute with cooked chicken, shredded: Shredded chicken is a versatile protein that can easily replace salmon in this dish.

• pickled vegetables - Substitute with kimchi: Kimchi adds a spicy and tangy flavor, enhancing the overall taste of the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• wasabi paste - Substitute with horseradish: Horseradish provides a similar pungent heat to wasabi and can be used as a substitute.

• sesame seeds - Substitute with chopped peanuts: Chopped peanuts add a crunchy texture and a slightly different nutty flavor.

• nori, cut into strips - Substitute with shredded lettuce: Shredded lettuce can provide a fresh, crisp texture in place of nori.

• Allow the cooked rice to cool completely before storing. This prevents condensation and keeps the rice from becoming mushy.
• Transfer the cooked rice into an airtight container. If possible, use a container with a tight seal to maintain freshness.
• Store the flaked salmon separately in another airtight container. This helps to preserve its flavor and texture.
• Place the pickled vegetables in a small jar or container with a lid. Pickled items can last longer due to their acidic nature.
• Keep the nori strips in a resealable plastic bag or an airtight container to prevent them from becoming soggy.
• Store the sesame seeds in a cool, dry place. If you have a large quantity, consider refrigerating them to extend their shelf life.
• When ready to serve, reheat the cooked rice and flaked salmon separately. You can use a microwave or stovetop for this purpose.
• Brew fresh green tea just before serving. This ensures the tea is hot and flavorful.
• Assemble the dish by placing the reheated cooked rice in a bowl, topping with reheated flaked salmon and pickled vegetables, and pouring the hot green tea over the top.
• Add soy sauce and wasabi paste to taste, then garnish with sesame seeds and nori strips.

For freezing:

• Portion the cooked rice into individual servings and place them in freezer-safe bags or containers. Flatten the bags to save space and ensure even freezing.
• Freeze the flaked salmon in single-serving portions. Wrap each portion in plastic wrap and then place in a freezer-safe bag or container.
• Avoid freezing pickled vegetables as their texture may change. Store them in the refrigerator instead.
• Do not freeze the nori strips or sesame seeds. Keep them in a cool, dry place.
• When ready to use, thaw the cooked rice and flaked salmon in the refrigerator overnight. Reheat as needed and assemble the dish as described above.

• Gently reheat the cooked rice in a microwave-safe bowl. Cover it with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes.
• Warm the green tea separately in a small saucepan over low heat until it’s just hot but not boiling. This ensures the tea retains its delicate flavor.
• If the salmon has been refrigerated, reheat it gently in a microwave or a skillet over low heat to avoid drying it out. A splash of soy sauce can help keep it moist.
• Assemble the dish by placing the reheated rice in a bowl, topping it with the warmed salmon and pickled vegetables.
• Pour the hot green tea over the assembled bowl, ensuring it’s evenly distributed.
• Add wasabi paste and soy sauce to taste, mixing gently to combine the flavors.
• Garnish with fresh sesame seeds and nori strips just before serving to maintain their texture and flavor.

• Bowl: To hold and serve the cooked rice, salmon, and other ingredients.

• Teapot: To brew the green tea.

• Measuring cup: To measure the cooked rice and brewed green tea accurately.

• Fork: To flake the cooked salmon.

• Knife: To cut the nori into strips and possibly to chop pickled vegetables if needed.

• Cutting board: To provide a surface for cutting the nori and any other ingredients.

• Spoon: To add soy sauce and wasabi paste to the bowls.

• Small bowl: To mix the soy sauce and wasabi paste if desired.

• Sesame seed grinder: To grind sesame seeds if they are not pre-ground.

• Chopsticks: To eat the ochazuke in a traditional manner.

Prepare ingredients in advance: Cook and flake the salmon ahead of time.

Use pre-cooked rice: Opt for microwaveable rice to save on cooking time.

Brew tea quickly: Use an electric kettle to speed up the green tea brewing process.

Pre-cut nori: Cut the nori strips in advance and store them in an airtight container.

Ready-made pickles: Use store-bought pickled vegetables to avoid extra prep work.

Batch cooking: Make a larger batch of rice and salmon to use throughout the week.