A piping hot bowl of Japanese rice, topped with a light sencha tea, salty salmon, nori, sesame, and crunchy pickles. It is simple, clean, and highly comforting, somewhere between a quick soup and an evening rice dish.
Ingredients
- 720 g cooked Japanese rice
- 250 g plain cooked salmon
- 800 ml water
- 8 g loose-leaf sencha green tea
- to taste instant dashi powder
- 2 sheets nori
- 2 tbsp white sesame seeds
- 80 g Japanese pickles or sweet-and-sour gherkins
Method
- Reheat the rice in bowls until it is steaming hot and the grains separate easily with a spoon.
- Flake the salmon into irregular pieces, removing any bones; keep the flakes large enough to remain visible in the bowl.
- Thinly slice the nori into strips with scissors, then prep the drained pickles and sesame seeds next to the bowls so you can serve without delay.
- Heat the water to a light simmer, turn off the heat, then steep the sencha until it reaches a golden-green color and a sweet vegetal aroma, without any harsh bitterness.
- Taste the hot liquid; for a more umami version, replace the sencha with a light dashi or add a touch of instant dashi powder until the flavor is briny and delicate.
- Spread the salmon over the hot rice, then add the nori, sesame seeds, and pickles, keeping the toppings neatly grouped on top.
- Pour the hot liquid down the inside edge of the bowl right before serving, gently enough to warm everything without drowning all the toppings.
- Eat immediately, while the rice is still hot, the nori barely softened, and the pickles still crunchy.
Nutrition
Per serving
- Energy
- 410.2 kcal
- Protein
- 19.38 g
- Carbohydrate
- 54.63 g
- Fat
- 11.35 g
- Fibre
- 2.49 g
- Calcium
- 61.13 mg
- Iron
- 1.59 mg
- Magnesium
- 41.43 mg
