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Ochazuke (Tea & Salmon Rice)

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“I made this version from The Complete Book of Japanese Cooking. Also, I did not have tea leaves so I used tea bags instead.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly salt salmon, and set aside for 20-30 minutes. Rinse off salt. Grill salmon for approximately 5 minutes. When done flake with a fork.
  2. Cut nori into 1/2 inch strips.
  3. Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
  4. Divide rice into 4 bowls. Place a fourth of salmon in each bowl. Drizzle 1 tsp of soy sauce in each bowl, along with 1/4 tsp of wasabi, if using. Garnish with nori strips.

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