Please enter the email you’re using for this account.
Chazuke, or ochazuke, is also known as bubuzuke in the historic Japanese city of Kyoto. A super-simple Japanese dish, it is made by pouring green tea or dashi stock – or even just salted hot water – over cooked rice. It is a super-fast way to create a quick snack or speedy lunch, and it is also the perfect way to use up leftover rice. Because it is so easy to make and requires few ingredients, it is also very cost effective. Of course, you can add any toppings you desire to make it your own. Here, I have raised the bar by adding in deliciously nutritious salted salmon.
300 grams (10 and 1/2 ounces/1 and 1/2 cups) cooked rice, such as Heaven & Earth Jasmine Rice
80 grams (3 ounces) salmon fillet
2 tablespoons Tuscanini Sea Salt
drizzle of vegetable oil
1 heaped teaspoon green tea (tea leaves)
400 milliliters (14 fluid ounces/1 and 2/3 cups) boiling water
1 tablespoon chopped spring onion (scallion)
dried seaweed, broken up into shards
1 teaspoon white sesame seeds, such as Gefen
After cooking the rice following the packet instructions, set the pan aside so the rice becomes warm, not piping hot. Alternatively, use any leftover rice that has been properly stored.
Sprinkle the salmon with the sea salt, massaging it over well, then wrap the salmon in cling film (plastic wrap) and refrigerate for an hour.
Once chilled, heat the vegetable oil in a frying pan over a medium heat, add the salmon, skin side down, and cook it for three minutes until golden brown. Turn it over, cover the pan with a lid and cook for a further three minutes until the fish is cooked through, then let it cool. Once cooled, remove the skin, which should come away easily, and any fine bones from the salmon, and break the flesh into largish pieces.
Put the green tea leaves and boiling water into a teapot, cover and allow to brew for about two minutes.
Put your cooked or leftover rice in two bowls, place the flaked salted salmon on top, and sprinkle with the chopped spring onion, broken shards of dried seaweed, and white sesame seeds. Pour the green tea infusion over it and enjoy.
Excerpted from Rice: 80 Easy Rice Recipes from Mochi and Miso to Sushi and Sake by Makiko Sano
Photography @2025 Simon Smith
Published by OH
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation