Nourish: Onigiri Ochazuke
April 30, 2025
Ochazuke is a simple, traditional Japanese dish where warm tea or dashi is poured over rice, creating a light, nourishing meal. It’s often enjoyed at the start of the day for a wholesome breakfast, as a quiet midday break. In this version, we use grilled onigiri to add a subtle layer of depth and smoky flavor. Even quickly searing the rice on a pan transforms the dish. It’s an easy way to make use of leftover rice, and fully customizable — add grilled fish, pickles, or herbs depending on what you have. A small moment of comfort, made with just a few ingredients.
Ingredients
- 2 cups cooked Japanese short-grain rice
- 1 teaspoon of soy sauce
- 1 teaspoon of mirin (optional)
- 2 cups dashi broth (or green tea for a lighter version)
- 2 tablespoons of furikake (rice seasoning)
- 1 sheet nori (seaweed), cut into strips
- 1 teaspoon of sesame seeds
- Pickled vegetables (optional, for garnish)
- Wasabi, to taste
- Scallions, finely sliced
Steps
- While the rice is still warm, wet your hands with water and shape it into small, firm triangles or rounds.
- Lightly brush each onigiri with soy sauce (and mirin if using), then grill them on a lightly oiled pan or grill over medium heat until golden and crisp on both sides — a gentle char will add a beautiful smoky flavor. Meanwhile, warm the dashi or green tea in a small saucepan, keeping it hot but not boiling.
- To assemble, place a grilled onigiri in a bowl and top with furikake, nori strips, sesame seeds, scallions, and a small dab of wasabi. Gently pour the hot broth or tea over the onigiri just before serving. For a deeper umami, add a spoonful of pickled vegetables or a slice of grilled fish on top.
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