Barley Tea Brothy Rice Bowl with Salmon
A comforting ochazuke-style rice bowl where hot barley tea is poured over rice, flaked salmon, and toppings for a quick, soothing, caffeine-free supper.
This dish borrows from ochazuke, the Japanese comfort food where hot tea is poured over a bowl of rice. Using barley tea instead of green tea keeps it caffeine-free and adds a warm, toasty depth that turns plain rice into something soulful in minutes.
The roasted, nutty character of barley tea makes a surprisingly savory broth. Brewed strong and seasoned lightly with soy and a touch of dashi, it becomes a fragrant, golden bath for the rice and salmon—no long simmering required.
Flaked grilled or poached salmon is the classic protein here, but leftover roast chicken or silken tofu work just as well. The point is contrast: warm broth, tender fish, crunchy toppings, and the gentle bitterness of the barley tea tying it together.
Finish with toasted sesame, shredded nori, and thinly sliced scallion. It is the ideal late-evening meal—light, warming, easy to digest, and entirely free of caffeine so it won't keep you up.
Ingredients
- 2 cups cooked short-grain rice (warm)
- 3 cups strong barley tea (4 brewing bags or 4 tbsp roasted kernels)
- 1 tsp instant dashi granules (optional)
- 2 tsp soy sauce
- 1/2 tsp salt
- 200 g cooked salmon, flaked
- 1 sheet nori, shredded
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- Wasabi or pickled plum (umeboshi) to taste
How to make it
- 1Brew the barley tea strong: steep bags or kernels in just-boiled water for 5–6 minutes, then strain.
- 2Stir the dashi granules, soy sauce, and salt into the hot barley tea to make a light savory broth.
- 3Divide the warm rice between two deep bowls and top each with flaked salmon.
- 4Scatter shredded nori, sesame seeds, and scallion over the top.
- 5Pour the hot seasoned barley broth over each bowl until the rice is about half submerged.
- 6Add a small dab of wasabi or pickled plum to taste and eat immediately while steaming hot.
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