Salmon Ochazuke, Rice in Hot Green Tea

What you need

• 80 g (3 oz) salmon fillet, skin on or off
• 1/4 tsp salt
• 180 g (1 cup) cooked short-grain rice, warm
• 1 tsp green tea leaves, sencha or hojicha
• 250 ml (1 cup) water, just off the boil
• 1 piece umeboshi (pickled plum), optional, pitted, can replace the salmon
• 2 tsp shredded nori
• 1 tbsp scallion, thinly sliced
• 1/2 tsp toasted sesame seeds
• 1/4 tsp wasabi, optional
• 1/2 tsp soy sauce, optional

Method

Restated from the original video

1. 1

   Heat the grill to high. Sprinkle the salmon on both sides with the salt and set it on a lined tray.

2. 2

   Grill the salmon until opaque all the way through and easy to flake, 8-10 min. Break it into small flakes with a fork, discarding any skin and bones.

3. 3

   Put the tea leaves in a small teapot, pour in the water and brew for 1 min.

4. 4

   Fill a deep bowl with the warm rice.

5. 5

   Top the rice with the salmon flakes (or the umeboshi if using it instead), the nori, scallion and sesame seeds.

6. 6

   Pour the tea through a strainer into the bowl until it comes about three quarters up the rice.

7. 7

   Add a dab of wasabi and a few drops of soy sauce if you like, and eat right away while hot.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.