{"id":293363,"date":"2025-06-14T19:33:07","date_gmt":"2025-06-14T19:33:07","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/salmon-ochazuke-easy-rice-cooker-salmon-with-green-tea-and-rice\/"},"modified":"2025-06-14T19:33:07","modified_gmt":"2025-06-14T19:33:07","slug":"salmon-ochazuke-easy-rice-cooker-salmon-with-green-tea-and-rice","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=293363","title":{"rendered":"Salmon Ochazuke (Easy Rice Cooker Salmon with Green Tea and Rice)"},"content":{"rendered":"


\n<\/p>\n

\n

This is one of the recipes we make at least once a month, all year long. I\u2019m surprised it\u2019s taken me this long to actually write it up to share with you all, but sometimes you just get distracted by the new and shiny things instead of the old and reliable ones (such is life!) So here I am, with a piping hot bowl of salmon ochazuke!\u2026What is it? Well, it\u2019s a comforting dish that hails from Japan, and it\u2019s essentially the easiest dinner you can possibly make. It involves putting frozen salmon fillets in a rice cooker with rice and water, then letting the rice cooker do it\u2019s thing. As it\u2019s steaming in there, the juicy fat from the salmon seeps into the rice and makes it very<\/em> rich and flavorful, and the salmon cooks completely. Then you flake it all up with a fork when it\u2019s done, put the salmon rice mixture in a bowl, pour some brewed green tea over it, and add flavorful toppings like soy sauce, rice vinegar, green onions, avocado, and whatever veggies you like. And voila! You have a nice hot bowl of nourishing and flavor-packed salmon ochazuke.<\/p>\n

\"Salmon<\/p>\n

I know you may be concerned about putting a frozen salmon filet in a rice cooker. Will it cook completely? Will it be over<\/em> cooked? The answer is that yes, it will cook completely. I have made this salmon ochazuke *dozens* of times and it\u2019s always<\/em> cooked through. That being said, I have a zojirushi brand rice cooker (not sponsored, but I have had this thing for like 13 years and it\u2019s still going strong), and just cook it at the \u201cnormal white rice\u201d setting, so depending on your rice cooker it\u2019s always good to flake the salmon with a fork when it\u2019s done cooking to make sure. If it flakes easily with a fork, it is most certainly done! As to whether or not it will be overcooked, it\u2019s definitely cooked longer than it probably needs<\/em> to be, but because it\u2019s steamed you don\u2019t notice a difference in taste or texture because it remains very moist. Whereas if you overcooked a salmon in a dry heat environment, like roasting in an oven, you notice the overcooking because it gets really dry.<\/p>\n

\"GreenThe green tea itself acts as a broth, and then when you add the soy sauce and rice vinegar to it, it becomes this wonderfully savory, earthy, and complex flavor bomb. The green tea you use is fairly important, though. You don\u2019t want to use a generic lipton\u2019s green tea bag, since this will likely be a pretty bitter green tea and not great flavor-wise. Traditionally this is made with sencha<\/a> green tea, which has a mild and almost floral quality to it. But I\u2019ve also made it with a variety of different loose leaf green teas and it\u2019s tasted really nice. The key is to use good quality tea<\/em>, ideally loose leaf, since pre-bagged tea is often made from the dusty tiny bits of the tea leaves left over in the drying process, so they\u2019re kind of over-dried and bitter. Also, in the recipe below please feel free to take liberties with the amount of soy sauce and rice vinegar, since everyone\u2019s personal preference is different. I like mine on the salty and sour side, so I go a little heavier with the soy sauce and rice vinegar, but left it a little more mild in the recipe just to be safe!<\/p>\n

\"Salmon<\/p>\n

As for the the toppings, I have included my favorites for salmon ochazuke in the recipe below, but part of what makes this recipe so wonderful it that it\u2019s incredibly flexible. Whatever seasonal veggies you have on hand make a great topping! I personally love a little sour bite with this to cut the richness of the salmon, so I\u2019ll just thinly slice up whatever veggie I have around, (carrots, radishes, or cucumbers are a go-to) and toss it in some rice vinegar and salt for a quick faux-pickle. The crunchy sour contrasts SO<\/em> nicely with the soft rice and salmon. I also really love adding more Japanese flavors to the dish, like ripping up a sheet of nori to scatter on top. Nori<\/a> is dried seaweed that\u2019s pressed into a sheet, (it\u2019s what sushi is wrapped in), and it has a SUPER savory salty flavor that you can\u2019t really get anywhere else. You can find it in the Asian aisle of pretty much every major grocery store. I also like drizzling toasted sesame oil on top for a buttery toasted nutty flavor, and sprinkling some gomaiso spice blend on top. Gomaiso<\/a> can be easily found in the spice or Asian aisle of the grocery store, and it\u2019s a Japanese spice mix that has toasted sesame seeds and little pieces of seaweed all mixed together. I use it as a topping for pretty much every Asian dish we make at home (and also for popcorn!)<\/p>\n

I really hope you give this a try, it\u2019s one of our **favorite** dinners and I love how easy it is to put together (and it\u2019s also pretty darn good for you, to boot!) And if you\u2019re looking for another simple and tasty dinner in the Asian flavor realm, these drumsticks<\/a> are another favorite. Have a wonderful week, dear reader, and I\u2019ll be back with another recipe very soon \ud83d\ude42<\/p>\n

\"Salmon<\/p>\n

\n
\n
\n
\"Salmon<\/div>\n<\/p><\/div>\n

Salmon Ochazuke (Easy Rice Cooker Salmon with Green Tea and Rice)<\/h2>\n
\n

This flavorful recipe has salmon and rice cooked together in a rice cooker, and is topped with a super savory green tea broth and lots of flavorful toppings, like fresh herbs, avocado, nori, and soft boiled egg.<\/p>\n<\/p><\/div>\n

\n
\n

Salmon Ochazuke<\/h4>\n
    \n
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>
    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
    \n\t\t\t\t\t\t\t\t\t\tshort grain rice<\/span>
    \n\t\t\t\t\t\t\t\t\t\tbrown or white, rinsed until water runs clear<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>
    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>
    \n\t\t\t\t\t\t\t\t\t\tplus 2 tablespoons water<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\t\t\t\t\t12<\/span>
    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounces<\/span>
    \n\t\t\t\t\t\t\t\t\t\tfrozen salmon filets<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n
    \n

    Savory Green Tea Broth<\/h4>\n
      \n
    • \n\t\t\t\t\t\t\t\t\t\t3<\/span>
      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>
      \n\t\t\t\t\t\t\t\t\t\tbrewed quality loose leaf green tea<\/span>
      \n\t\t\t\t\t\t\t\t\t\tideally sencha green tea (NOT matcha), with leaves strained out and discarded<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>
      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
      \n\t\t\t\t\t\t\t\t\t\tsoy sauce or tamari<\/span>
      \n\t\t\t\t\t\t\t\t\t\tcan add more or less to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
    • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>
      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
      \n\t\t\t\t\t\t\t\t\t\trice vinegar<\/span>
      \n\t\t\t\t\t\t\t\t\t\tcan add more or less to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
    • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>
      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
      \n\t\t\t\t\t\t\t\t\t\ttoasted sesame oil<\/span>
      \n\t\t\t\t\t\t\t\t\t\tcan add more or less to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n
      \n

      Toppings<\/h4>\n
        \n
      • \n\t\t\t\t\t\t\t\t\t\t6<\/span>
        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGreen onions<\/span>
        \n\t\t\t\t\t\t\t\t\t\tthinly sliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t\t\t\t\t1<\/span>
        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAvocado<\/span>
        \n\t\t\t\t\t\t\t\t\t\tthinly sliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t\t\t\t\t2<\/span>
        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsoft boiled eggs<\/span>
        \n\t\t\t\t\t\t\t\t\t\tcut in half (optional)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t\t\t\t\t1<\/span>
        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcarrot<\/span>
        \n\t\t\t\t\t\t\t\t\t\tthinly sliced into 2-inch pieces and tossed with a few tablespoons of rice vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>
        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsheet Nori<\/span>
        \n\t\t\t\t\t\t\t\t\t\tdried seaweed sheets, torn or cut into roughly 1-inch pieces<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t\t\t\t\t3<\/span>
        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
        \n\t\t\t\t\t\t\t\t\t\tGomaiso<\/span>
        \n\t\t\t\t\t\t\t\t\t\tsavory Japanese sesame seed and seaweed spice mix<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>
        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
        \n\t\t\t\t\t\t\t\t\t\tCilantro or thai basil leaves<\/span>
        \n\t\t\t\t\t\t\t\t\t\tto taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
      • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSoy sauce or tamari<\/span>
        \n\t\t\t\t\t\t\t\t\t\tto taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n
        \n
        \n

        Salmon Ochazuke<\/h4>\n
          \n
        1. \n
          \n

          Add the water and rice to the rice cooker and nestle the salmon on top. Close and cook at the “normal” rice setting. If you are using brown rice and your rice cooker has a brown rice setting, use the brown rice setting (FYI this usually takes almost 2x as long as the white rice setting, just as a head’s up). The cooking time varies for every rice cooker brand\/model, but my zojirushi tends to take about 40 minutes for the “normal white” rice setting.<\/p>\n<\/div>\n<\/li>\n

        2. \n
          \n

          Once the rice cooker is done, flake the salmon with a fork to ensure it’s done. (If it flakes apart, it’s done). Gently stir together the rice and flaked salmon to combine.<\/p>\n<\/div>\n<\/li>\n<\/ol><\/div>\n

          \n

          Savory Green Tea Broth<\/h4>\n
            \n
          1. \n
            \n

            In a large bowl, combine the brewed green tea, soy sauce, rice vinegar, and toasted sesame oil. Taste, and add more of the soy sauce, rice vinegar, and\/ore toasted sesame oil as you’d like.<\/p>\n<\/div>\n<\/li>\n<\/ol><\/div>\n

            \n

            Assembly<\/h4>\n
              \n
            1. \n
              \n

              Evenly distribute the rice mixture between three bowls. Pour about 1 cup of the savory green tea broth over each bowl. Evenly distribute the toppings over the three bowls. Taste, and add more soy sauce, rice vinegar, or toasted sesame oil if desired. Enjoy!<\/p>\n<\/div>\n<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n

              \n
              \n
              \n

              Nutrition Facts<\/p>\n

              Salmon Ochazuke (Easy Rice Cooker Salmon with Green Tea and Rice)<\/p>\n

              \n\t\t\t\t\tAmount Per Serving\t\t\t\t\t\t<\/p>\n

              \n\t\tCalories<\/strong> 664<\/span>
              \n\t\t\t\tCalories from Fat 243<\/span>\n\t\t\t<\/p>\n

              \n\t\t% Daily Value*<\/strong><\/span>\n\t<\/p>\n

              Fat<\/strong> 27g<\/span>42%<\/strong><\/span><\/p>\n

              Saturated Fat 5g<\/span>31%<\/strong><\/span><\/p>\n

              Trans Fat 0.01g<\/span><\/p>\n

              Polyunsaturated Fat 8g<\/span><\/p>\n

              Monounsaturated Fat 13g<\/span><\/p>\n

              Cholesterol<\/strong> 171mg<\/span>57%<\/strong><\/span><\/p>\n

              Sodium<\/strong> 855mg<\/span>37%<\/strong><\/span><\/p>\n

              Potassium<\/strong> 1599mg<\/span>46%<\/strong><\/span><\/p>\n

              Carbohydrates<\/strong> 69g<\/span>23%<\/strong><\/span><\/p>\n

              Fiber 10g<\/span>42%<\/strong><\/span><\/p>\n

              Sugar 5g<\/span>6%<\/strong><\/span><\/p>\n

              Protein<\/strong> 35g<\/span>70%<\/strong><\/span><\/p>\n

              Vitamin A<\/strong> 4150IU<\/span>83%<\/strong><\/span><\/p>\n

              Vitamin C<\/strong> 37mg<\/span>45%<\/strong><\/span><\/p>\n

              Calcium<\/strong> 108mg<\/span>11%<\/strong><\/span><\/p>\n

              Iron<\/strong> 6mg<\/span>33%<\/strong><\/span><\/p>\n

              * Percent Daily Values are based on a 2000 calorie diet.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

              \"Salmon \"Rice\"Salmon \"Salmon \"Salmon<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

              This is one of the recipes we make at least once a month, all year long. I\u2019m surprised it\u2019s taken me this long to actually write it up to share with you all, but sometimes you just get distracted by the new and shiny things instead of the old and reliable ones (such is life!) […]<\/p>\n","protected":false},"author":1,"featured_media":293364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97305,101678,107312,101167],"tags":[18093,281,496,124683,6837,8120,1638],"dealstore":[],"offerexpiration":[],"class_list":["post-293363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free-3","category-main-dish","category-whole-30","category-winter","tag-cooker","tag-easy","tag-green","tag-ochazuke","tag-rice","tag-salmon","tag-tea"],"yoast_head":"\nSalmon Ochazuke (Easy Rice Cooker Salmon with Green Tea and Rice) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=293363\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmon Ochazuke (Easy Rice Cooker Salmon with Green Tea and Rice) - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This is one of the recipes we make at least once a month, all year long. 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I\u2019m surprised it\u2019s taken me this long to actually write it up to share with you all, but sometimes you just get distracted by the new and shiny things instead of the old and reliable ones (such is life!) 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