37min 4 ppl
Ochazuke
26 minutes
4 people
Easy≤30 min & ≤6 steps
26 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 24g
Carbs 48g
Fats 10g
About this dish
Leftover rice topped with flaked salmon, nori and sesame, then drowned in hot green tea until the grains soften at the edges. The bowl reached for at the end of a long night, or the start of a slow one.
Allergy Info
Sesame, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionssliced2
Fish & Seafood
- Salmon Filletskin removed300 g
Dried Goods
- Cooked short-grain rice600 g
- Green teatea bags or 4 tsp loose leaf4
- Water800 ml
- Nori flakes5 g
Spices & Seasonings
- Sesame seeds5 g
- Salt3 g
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Season the salmon fillet with salt.
Approx. 3 minutes
2
Heat a frying pan over medium heat and cook the salmon for 4 minutes on each side, checking the centre reaches 63°C with a meat thermometer.
Approx. 8 minutes
3
Flake the cooked salmon into large pieces, discarding any bones.
Approx. 4 minutes
4
Bring the water to the boil, pour over the green tea, and steep for 3 minutes, then strain.
Approx. 4 minutes
5
Divide the cooked rice between bowls and top each with flaked salmon, nori flakes and sesame seeds.
Approx. 4 minutes
6
Pour the hot green tea over each bowl and scatter with sliced spring onion to serve.
Approx. 3 minutes
