Salmon Chazuke

Salmon Chazuke

4 servings


  • 1½ cups short-grain white rice

  • ¾ teaspoon fine sea salt, divided

  • 4 bags genmaicha green tea or 4 teaspoons loose-leaf tea in a tea strainer

  • 1 pound salmon, cut into 4 small fillets

  • ½ cup SantéⓇ Garlic Almonds, roughly chopped

  • 4 teaspoons furikake

  • 2 green onions, thinly sliced


  1. In a medium saucepan, combine rice, ½ teaspoon salt, and 1¾ cups water. Bring to a boil, cover, and reduce heat to low to simmer until rice is cooked through, about 15 minutes. Let sit, covered, off the heat for 5 minutes.

  2. While rice cooks, in a wide saucepan bring 4 cups water to a bare simmer (about 180℉). Take off the heat, add tea bags, and let steep 8 minutes. Remove tea, place pan back over medium heat, and add salmon. Cook at a very low simmer, basting salmon occasionally with tea, until salmon is cooked through, about 8 minutes. Remove salmon from liquid.

  3. Divide rice and green tea between bowls. Top with salmon and sprinkle with SantéⓇ Garlic Almonds, furikake, and green onion.

Noa Tidharalmonds