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Seremoni 2026

Sockeye Salmon Ochazuke with Mizuba Tea Co.

Recipes

Sockeye Salmon Ochazuke with Mizuba Tea Co.

October 23rd, 2026

Mizuba Tea Co.

A simple, comforting dish that's the perfect way to savor something brothy when you don't have time to make soup. It's also customizable with toppings so everyone can enjoy ochazuke their way. Organic Genmaicha from Mizuba Tea Co. is fortified with a little dashi. The tea's toasty, nutty flavor profile perfectly complements the robust savoriness of Seremoni Grade Sockeye Salmon.

Ingredients

  • 4 3oz fillets Seremoni Grade Sockeye Salmon
  • Olive oil, enough to coat the fish
  • 1 cup short-grain rice, uncooked
  • 1 bunch green onions
  • 1 Tbsp
  • 24 oz water
  • 1 8g packet dashi
  • Suggested toppings: sesame seeds, nori, furikake, bubu arare

    Instructions

  • Cook rice according to package directions. Keep warm.

  • Place an oven rack in the upper-middle or top position. Preheat the oven to 400°F.

  • Prep a sheet pan with aluminum foil and brush with olive oil. Set aside.

  • Pat salmon dry with paper towels, and place skin-side down on aluminum foil. Brush generously with olive oil and sprinkle salt on top.

  • Bake salmon for 10-15 minutes, until the edges are slightly brown and the fish is cooked through but still tender.

  • While the salmon is baking, make your tea. Heat water to 190°F. Pour water over genmaicha and steep for 5 minutes.

  • Remove tea leaves, and add dashi packet to hot tea. Steep for 5 minutes, squeezing the packet before removing.

  • When ready to assemble, place rice in a bowl and top with flaked salmon. Add desired toppings to taste, then pour tea-dashi mixture over the top. Serve warm.