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Add a photoServings: 4
Ingredients
- 3 c. Leftover cooked rice
- 1 Tbsp. White sesame seeds
- 1 sht asakusa nori
- 1 slc Salt-grilled salmon (optional)
- 2 x -(up to)
- 3 Tbsp. Minced coriander
- 1/4 tsp Wasabi
- 2 c. Very warm, freshly brewed green tea
Directions
- I believe you're describing Chazuke (also called Ocahzuke). The salmon version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).
- There is also a rice-and-egg porridge called Zosui.
- Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet till golden brown, and crush them coarsely (in a suribachi, or possibly a blender or possibly with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or possibly electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice.
- If making sake chazuke, remove skin and bones from the salmon and break it into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour 1/2 c. of very warm tea over each bowl and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 19 | 11% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 97mg | 3% |
| Total Carbs 35.71g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.07g | 0% |
| Protein 4.07g | 7% |
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