← Nouns Cooking · Japanese

Ingredients

• 1 small salmon fillet (about 120 g)
• ½ tsp salt, divided
• 300 g hot cooked Japanese short-grain rice (2 bowls)
• 2 tsp Japanese green tea leaves (sencha or genmaicha)
• 400 ml hot water (about 80°C)
• ½ sheet Nori, cut into thin strips
• 1 tsp toasted sesame seeds
• 1 Spring onion, finely sliced (optional)
• ½ tsp Wasabi paste (optional)

Method

1. Sprinkle the salmon with a pinch of salt and grill for 8–10 min, until cooked through and golden. Flake it, discarding the skin and bones.
2. Steep the tea leaves in the hot water for 1 minute, then strain.
3. Divide the rice between two bowls and top with the salmon, nori, sesame and spring onion, with a dab of wasabi on the side.
4. Pour the hot tea around the rice, add a pinch of salt to each bowl and eat straight away while everything is hot.

Tips

• Great for leftover salmon or rice: warm the rice in the microwave first so the tea stays hot.
• Swap the tea for hot dashi for an even more savoury bowl. Green tea contains caffeine.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan