Ochazuke with Salmon (Japanese Tea Rice)

Ingredients

• •2 cups cooked short-grain Japanese rice, hot
• •6 oz salmon fillet
• •1/2 tsp salt
• •2 cups, freshly brewed green tea
• •1 nori sheet, finely shredded
• •1 green onion, thinly sliced
• •2 tsp sesame seeds, toasted
• •2 tbsp pickled ginger

Directions

1. 1Season the salmon with salt and cook it in a skillet over medium heat until opaque and flaky, about 8 minutes.
2. 2Flake the salmon into bite-size pieces, discarding the skin if desired.
3. 3Divide the hot short-grain rice between two deep bowls.
4. 4Arrange salmon, shredded nori, green onion, sesame seeds, and pickled ginger over the rice.
5. 5Brew the green tea fresh and pour it over each bowl just before serving.
6. 6Serve immediately while the rice is hot and the tea is still fragrant.

💡 Use freshly brewed tea rather than tea that has been standing; stale tea becomes bitter once poured over the rice.

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