Japanese Savory Salmon Ochazuke Bowl

About this meal

A warm, comforting bowl of steamed brown rice topped with flaky steamed salmon, sliced nori, toasted sesame seeds, and fresh herbs, finished with a flavorful dashi-green tea infusion (ochazuke style). Served with a side of pickled cucumber and a steaming cup of genmaicha (brown rice green tea). This breakfast is rich in protein, low in added sugars, diabetes-friendly, and dairy-free.

Ingredients

• Salmon fillet (fresh, skinless) — 100g
• Brown rice (cooked) — 100g
• Japanese green tea (sencha or genmaicha) — 200ml brewed
• Dashi stock (homemade, kombu and bonito flakes) — 30ml
• Nori (dried seaweed) — 1 small sheet, finely sliced
• Sesame seeds (toasted) — 1 tsp
• Fresh shiso leaf or cilantro — 1 tbsp, thinly sliced
• Scallions — 1 tbsp, thinly sliced
• Cucumber — 50g, thinly sliced
• Rice vinegar — 1 tsp
• Salt — 1/4 tsp
• Fresh ginger — 1/2 tsp, finely grated
• Soy sauce (low sodium tamari) — 1 tsp

Steps

1. 1. Steam or lightly poach the salmon fillet with a pinch of salt and a few slices of ginger until just cooked through. Flake into large pieces and set aside.
2. 2. Brew the Japanese green tea (such as genmaicha) and prepare a small amount of homemade dashi stock by simmering kombu and bonito flakes in water, then strain.
3. 3. Mix brewed green tea with dashi stock to create the ochazuke broth.
4. 4. In a bowl, place hot cooked brown rice as the base.
5. 5. Arrange flaked salmon on top of the rice. Sprinkle nori slices, toasted sesame seeds, scallion, and shiso/cilantro over the bowl.
6. 6. Pour the warm ochazuke broth over the rice and toppings just before eating.
7. 7. Toss cucumber slices with rice vinegar and a pinch of salt to make a quick pickle. Serve on the side.
8. 8. Drizzle a small amount of low-sodium tamari over the bowl if desired.
9. 9. Enjoy with the remaining brewed genmaicha as a warm breakfast drink.