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ocahzuke with crispy salmon skin
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5 from 1 vote

Recipe for Black Rice Ochazuke with Crispy Salmon Skin

Serves 2


  • * 2 cups hot green tea any green tea is fine, but I usually use sencha
  • * 1/2 cup dried wakame seaweed
  • * skin from a 1 pound fillet of wild salmon my salmon skin had been on the salmon which I cured and smoked, but an uncooked piece of skin is fine, broiled on a piece of foil in the toaster for 5-6 minutes until crispy (watch that it does not burn)
  • * 1 - 1.5 cups cooked black rice or use cooked short-grain brown rice or whatever type of leftover rice you have on hand
  • * 1 tablespoon sesame seeds toasted in a hot skillet for a minute or two
  • * wheat-free tamari and/or wasabi to taste- optional


  • 1. In a small pan on the stove, rehydrate the seaweed in the hot green tea. Allow to steep while you crisp the salmon skin.
  • 2. Place salmon skin on a piece of foil in the toaster oven. Broil for 5-6 minutes, until crispy (you could do this in the oven instead, but you'll conserve some energy if you use the toaster). Allow to cool slightly, then cut into strips or squares.
  • 3. Divide rice and place into two bowls. Warm the tea/wakame combination if it's cooled down too much, then pour over the rice. Place the salmon skin pieces on top and garnish with the toasted sesame seeds. Douse with a little tamari and add a bit of wasabi, if you like.