Japanese Smoked Salmon Ochazuke

Ingredients

• 1 cup Cooked short-grain white rice (Warm; approximately 160 g cooked rice)
• 3 oz Tinned smoked salmon (Flaked; Trader Joe's tinned smoked salmon was referenced in the source)
• 0.75 cup Dashi broth (Hot; green tea or brewed Japanese tea may be used as an alternative ochazuke broth)
• 0.5 sheet Nori (Torn or cut into small pieces)
• 1 Scallion (Thinly sliced)
• 1 tsp Toasted sesame seeds
• 1 tsp Furikake seasoning (Optional, for sprinkling)
• 0.5 tsp Wasabi (Optional, to taste)

Steps

1. 1

   Prepare or reheat the short-grain rice until hot, then place it in a serving bowl. Break up any compacted rice so the hot broth can flow through it.

2. 2

   Heat the dashi broth in a small saucepan or microwave-safe container until steaming but not necessarily boiling, about 2–3 minutes. If using brewed Japanese tea instead, prepare it hot and set it aside.

3. 3

   Add the flaked tinned smoked salmon to the top of the rice, distributing it evenly over the bowl.

4. 4

   Pour the hot dashi around and over the rice and salmon. Use enough broth to moisten the rice while leaving the toppings visible.

5. 5

   Add the torn nori, sliced scallion, toasted sesame seeds, and furikake, if using. Finish with a small dab of wasabi if desired.

6. 6

   Serve immediately while the broth is hot. Stir gently at the table so the salmon and toppings mingle with the rice and broth.

Notes

The source identifies this as a Japanese ochazuke-style rice-and-broth dish using Trader Joe's tinned smoked salmon, but it does not provide visible quantities or full instructions. The measurements and garnishes here are practical estimates reconstructed from the dish description. Ochazuke can also be made with hot green tea in place of dashi.

Nutrition per serving

• main
• quick meal
• Japanese
• ochazuke
• rice bowl
• smoked salmon
• one-bowl meal
• 10-minute meal