Salmon Ochazuke

submitted by rcoen
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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