Dilmah Seven Star Tea

Ochazuke with Dilmah Ceylon Green Tea

Food : Savory

Ochazuke with Dilmah Ceylon Green Tea

IngredientsOchazuke with Dilmah Ceylon Green Tea

  • 1 x 200g portion of salmon
  • 1 cup cooked Japanese short grain rice or sushi rice
  • Wasabi (optional, for taste)
  • 1 tsp Bubu arare (crispy puffed rice pallets) (or use Japanese rice crackers)
  • ¼ tsp white sesame seeds (roasted/toasted)
  • ½ tsp soy sauce (optional)
  • 1 tsp Kizami Nori (shredded seaweed)
  • 2 stands Mitsuba (Japanese parsley) (trefoil, or ? scallion, cut into small pieces)
  • Pinch of Dilmah Ceylon green tea as a garnish

Ochazuke With Green Tea

  • 2 tsp Dilmah CEYLON GREEN TEA
  • 500ml boiling water
  • ½ teaspoon of dashi powder
  • 2 drops of sesame oil


  • Dice the salmon into 1cm cubes and mix with Babu arare, white sesame seeds and soy sauce
  • Place the rice into two bowls and add a small amount of wasabi on top of the rice. Divide into two and place the salmon mixture on top
  • Garnish with Kizami nori, Japanese parsley and a sprinkle of crushed Dilmah tea on top
  • Bring the water to the boil, add the tea and brew for 2 minutes, strain and add the dashi powder. Add 2 drops of sesame oil and salt if required.
  • Pour into the bowls of rice and salmon and serve hot.

The range of Dilmah Tea used

  • Founder's Anniversary Reserve

The variety of Dilmah Tea used in the recipe