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Salmon Rice in Tea Broth_Chinese Recipes
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Salmon Rice in Tea Broth (Ochazuke-Inspired)

Prep Time5 minutes
Cook Time5 minutes
Cooking Salmon10 minutes
Total Time20 minutes
Servings: 2 servings

Ingredients

  • tablespoon Chinese Tea/Japanese Green Tea 1汤匙茶/日本绿茶
  • 500 ml boiling water 500毫升开水
  • 1 bowl cooked rice 1碗米饭
  • 500 ml chicken stock/any stock of choice 500 毫升鸡汤/任意选择的汤
  • 2 sour plum 2个山头咸水梅
  • 300 grams salmon (season with salt) 300克鲑鱼(用盐调味）

Garnish 装饰:

  • 1 tablespoon crispy seaweed 1汤匙脆海苔
  • 1 tablespoon spring onion 1汤匙葱

Instructions

Prepare the salmon:

  • Remove the skin by making a gentle slit and sliding the knife carefully across.
  • Season both the flesh and skin generously with salt.
  • Cook the salmon either in a toaster oven (10 minutes at 180°C), frying pan, or regular oven. Crisp up the skin separately if you like, or skip the skin if you prefer.
  • Once cooked, mash the salmon into smaller pieces and set aside.

Brew the tea:

  • Add a small amount of Chinese tea (or Japanese green tea such as genmaicha or sencha) to a teapot.
  • Rinse once with boiling water and discard the first pour.
  • Steep again with fresh hot water for about 5 minutes. Strain the tea into a pot.

Make the broth:

  • Add cooked rice into a pot.
  • Pour in tea and chicken stock (or stock or choice) and bring to a boil.
  • Rinse sour plums, remove the seeds, mash lightly, then add them to the broth.
  • Let simmer for 2 minutes, gently breaking up clumped rice.

Assemble the dish:

  • Ladle the tea broth with rice into a bowl.
  • Top with flaked salmon, crispy seaweed, spring onions, and salmon skin (optional).

Notes

  • Choice of tea: Use any Chinese Tea. Jasmine tea is closest to Japanese Green Tea. Avoid Pu’er as it turns the broth too dark and heavy.
  • Sour plums: Start with 2 plums and adjust to taste. They provide a refreshing tang that balances the savory broth.
  • Rice texture: Break up clumps gently so the grains stay fluffy rather than mushy.
  • Crispy skin garnish: Pan-frying or oven-crisping the salmon skin adds crunch and texture, elevating the dish.
  • Serving style: Best enjoyed immediately while hot.