Name: Ochazuke with Salmon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 cups cooked Japanese short-grain rice, still warm; 150g (5 oz) grilled or smoked salmon, flaked; 2 cups brewed Japanese green tea (sencha or hojicha); 2 teaspoons soy sauce; 2 tablespoons Japanese rice seasoning (furikake); 2 tablespoons pickled ginger (gari), thinly sliced; 2 sheets nori seaweed, cut into thin strips; 2 tablespoons thinly sliced green onions; 1 tablespoon toasted white sesame seeds; 2 teaspoons wasabi paste (optional)

Instructions

Prepare the rice

Divide the warm cooked rice between two deep bowls. If using leftover refrigerated rice, reheat until steaming before using.
Brew the tea

Brew the green tea according to package instructions, but make it slightly stronger than you would for drinking. Allow it to cool slightly to just below boiling temperature.
Prepare the salmon

If using fresh salmon, lightly season with salt and grill or pan-sear until just cooked through, then flake into bite-sized pieces. If using smoked salmon, simply flake it into pieces.
Assemble the dish

Arrange the flaked salmon on top of the rice. Sprinkle with furikake, nori strips, green onions, pickled ginger, and sesame seeds. Add a small dab of wasabi on the side if using.
Pour the tea

Pour the hot green tea over the rice and toppings, adding about 1 teaspoon of soy sauce to each bowl. The amount of tea should be enough to partially submerge the rice, but not completely cover it.
Serve immediately

Serve right away while still hot. Mix gently with chopsticks before eating to distribute the flavors.

Ochazuke with Salmon

Ingredients

Instructions

Nutritional Information