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home > recipes > seafood > salmon ochazuke
from Tipperary, Ireland 2 cup of rice (cold or leftover rice is perfectly fine) freshly brewed green tea loose leaves pinch of sesame seeds 1/2 sheet of nori (dried seaweed paper) 1 salmon filet (approximately 1/4 lb) wasabi (Japanese horseradish) 2 umeboshi (Japanese pickled plums) Grill or bake some salmon (or if you like, you may use bits of leftover cooked salmon). Prepare and brew green tea. Place cooked rice into individual rice bowls. Shred the salmon over the rice. Pour hot green tea over the rice and salmon. Sprinkle with toasted sesame seeds, crumbled nori, and a small dab of wasabi (Japanese horseradish) or umeboshi (Japanese pickled plum). Serve immediately; mix together and enjoy. You can also substitute tsukemono (pickled vegetables), other grilled or raw fish, or salmon roe for the salmon.

Salmon Ochazuke


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(posted March 6, 2007)

from Tipperary, Ireland

2 cup of
rice (cold or leftover rice is perfectly fine)
freshly brewed
green tea loose leaves
pinch of sesame seeds
1/2 sheet of
nori (dried seaweed paper)
1
salmon filet (approximately 1/4 lb)
wasabi (
Japanese
horseradish)
2
umeboshi (Japanese pickled plums)

Grill or bake some salmon (or if you like, you may use bits of leftover cooked salmon). Prepare and brew
green tea. Place cooked rice into individual rice bowls. Shred the salmon over the rice. Pour hot green tea over the rice and salmon. Sprinkle with toasted sesame seeds, crumbled nori, and a small dab of wasabi (Japanese horseradish) or umeboshi (Japanese pickled plum). Serve immediately; mix together and enjoy. You can also substitute tsukemono (pickled vegetables), other grilled or raw fish, or salmon roe for the salmon.



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