Stress-free Air Fryer Salmon Ochazuke (Japanese Tea Rice)
I discovered this dish when I was feeling unwell at one of my favourite Japanese restaurants, and I've been eating it on repeat ever since, no matter how I'm feeling. It's the perfect comfort dish – light, warm, and nourishing. Every Sunday, I like to stay in and cook something simple yet enjoyable to prepare for the week ahead, and salmon ochazuke fits perfectly. It’s easy to make, soothing to eat, and always feels like a gentle reset for the body and mind.
Why You’ll Love This Recipe
Light, warm and comforting for tired evenings
Uses the air fryer for salmon, making it splatter-free and easy
Ready in under 20 minutes with minimal clean-up
Perfect for a gentle, nourishing dinner that doesn’t feel heavy
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 1
Ingredients
200g salmon
About 1/2 tbsp sake or hon mirin (just omit if you cook without alcohol)
About 1/2 tbsp salt
About 1/3 tbsp sugar (If you used sake, or did not add alcohol at all)
For the tea soup:
500ml water
1 Japanese roasted tea bag (or green tea bag)
Salt to taste
To serve:
Spring onions
Seaweed
Furikake
Japanese pickled plum
Method
Prepare the salmon: Pat salmon dry with paper towels, season with sake or hon mirin and salt. I prepped this without measurement and just made sure the condiments sufficiently covered all surfaces of the fish. (Tip: If I’m using sake, I’ll add a bit of sugar on my salmon too. Hon mirin is already slightly sweet on its own so I’ll skip that)
Air fry the salmon: Place in the air fryer at 180°C for ~10 minutes, until cooked through and lightly brown and crisp on the edges. (Tip: Feel free to adjust the cooking duration depending on the salmon portion you have)
Prepare the tea soup: In a small pot, add 500ml water with a dashi bag and a tea bag. Bring to a light boil, then turn off the heat. Let steep for 4-5 minutes before removing the dashi pack and tea bag. Season with salt to taste.
Assemble: Place cooked rice in a bowl, (flake) the cooked salmon over the top, and pour the warm tea soup over the rice. Garnish with furikake or sliced spring onions if desired.
Product(s) Highlight
Storage & FAQ
Q1 How do I store leftovers? It’s best enjoyed fresh, but you can store leftover flaked salmon in an airtight container in the fridge for up to 2 days. Prepare the tea soup fresh when ready to eat.
Q2 Can I use green tea instead of roasted tea? Yes, green tea works well for chazuke, providing a lighter flavour.
Q3 Can I use the oven if I don’t have an air fryer? Yes, you can bake the salmon at 180°C for about 12-15 minutes until cooked through.
