Salmon Ochazuke

A great tasting, low calorie Japanese dish - so easy to make at home!

  1. After seasoning with salt, grill, pan fry or bake the salmon portions. When they are cooked, remove the skin and break the cooked salmon into flakes using a fork.(Skip this step if you are using ready-to-eat seafood e.g. fish roe)
  2. To make the broth add the boiling water straight from the kettle to the miso, green tea or chicken stock.
  3. Do not over fill the bowl with rice as you will need to leave plenty of space for adding the hot broth and other seasonings.
  4. Place the fish on top of the rice.
  5. Just before serving, pour the green tea or miso soup over the rice. Add the seaweed, fresh chopped herbs, and sprinkle with sesame seeds.
  6. You can also use the main ingredients in this recipe to make home-style Nigiri sushi.

Author The Cornish Fishmonger


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 2


  • 500g cooked rice
  • Miso, Green tea leaves or chicken stock
  • Hot water
  • Shredded dry seaweed (seaweed for sushi)
  • Chopped fresh herbs (spring onion, chive, etc.)
  • Sea salt
  • Sesame
  • 2 fresh salmon portions, or
  • 100g lumpfish roe, or
  • 1 Mackerel or
  • 150g Tuna