Healthy Rice in Green Tea with Salmon Recipes

Healthy Rice in Green Tea with Salmon Recipes

A fast food, Ocha-zuke is a common Japanese snack to have after drinks and nibbles. In the Kyoto region, offering this dish to guest used to be a polite way of saying the party was over. The guests were expected to decline the offer and leave immediately!



  • 150g/5oz salmon fillet

  • 1/4 nori sheet

  • 250g/9oz/11/4 cups Japanese short grain rice cooked using 350ml/ 12f1 oz/11/2 cups water

  • 15ml/1 tbsp sencha leaves

  • 5ml/1 tsp wasabi paste from a tube, or 5ml/1 tsp wasabi powder mixed with 1.5ml/1/4 tsp water (optional)

  • 20ml/4 tsp shoyu

  • Salt

  1. Thoroughly salt the salmon fillet and leave for 30 minutes. If the salmon fillet is thicker than 2.5cm/1in, slice it in half and salt both halves.

  2. Wipe the salt off the salmon with kitchen paper and grill (broil) the fish under a preheated grill (broiler) for about 5 minutes until cooked through. Remove the skin and any bones, then roughly flake the salmon with a fork.

  3. Using scissors, cut the nori into short, narrow strips about 20 x 5mm/3/4 x 1/4in long, or leave as long narrow strips, if you prefer.

  4. If the cooked rice is warm, put equal amounts into individual rice bowls or soup bowls. If the rice is cold, put in a sieve and pour hot water from a kettle over it to warm it up. Drain and pour into the bowls. Place the salmon pieces on top of the rice.

  5. Put the sencha leaves in a teapot. Bring 600ml/1 pint/21/2 cups water to the boil, remove from the heat and allow to cool slightly. Pour into the teapot and wait for 45 seconds. Strain the tea gently and evenly over the top of the rice and salmon. Add some nori and wasabi, if using, to the top of the rice, then trickle shoyu over and serve.

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