Ochazuke Rice With Crisp Salmon Skin And Nori Recipes

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OCHAZUKE RICE WITH CRISP SALMON SKIN AND NORI



Ochazuke Rice With Crisp Salmon Skin and Nori image

Make and share this Ochazuke Rice With Crisp Salmon Skin and Nori recipe from Food.com.

Provided by Chef GreanEyes

Categories     Short Grain Rice

Time 1h5m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

1 piece salmon, uncooked and scaled (skin only)
1 pinch salt
4 cups brewed hot green tea
1/2 teaspoon instant dashi stock, granules
1 1/2 cups cooked short-grain rice
2 tablespoons shredded seaweed nori

Steps:

  • to clarify on ingredients: it wouldn't let me put "salmon skin only" but it is only the skin (roughly a 4x6 inch piece) and NOT the meat. also with the dashi it IS instant dashi granules not the actual broth.
  • season the salmon skin with salt and place on a sheet pan. place the salmon skin 6 inches from top heating element and broil on high heat for 5-7minutes. keep a close watch to make sure you don't burn the salmon skin. cut the crispy skin into strips.
  • mix the brewed green tea with the instant dashi granules, and stir well. divide the cooked rice in two medium serving bowls. pour the green tea mixture over the rice. top with the salmon skin and the shredded nori.

Nutrition Facts : Calories 537, Fat 0.8, SaturatedFat 0.2, Sodium 79, Carbohydrate 118.7, Fiber 4.2, Protein 9.8

OCHAZUKE (TEA & SALMON RICE)



Ochazuke (Tea & Salmon Rice) image

I made this version from The Complete Book of Japanese Cooking. Also, I did not have tea leaves so I used tea bags instead.

Provided by veggiechick

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 ounces boneless skinless salmon fillets
1/4 sheet nori
1 1/4 cups cooked rice
2 green tea bags
4 teaspoons soy sauce
1 teaspoon wasabi paste (optional)

Steps:

  • 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.
  • Cut nori into 1/2 inch strips.
  • Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
  • 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.

Nutrition Facts : Calories 119.4, Fat 1.9, SaturatedFat 0.3, Cholesterol 15.6, Sodium 347.6, Carbohydrate 16.9, Fiber 0.2, Sugar 0.1, Protein 7.6

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