Healthy Rice in Green Tea with Salmon
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
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.
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.
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.
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
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.