Ochazuke represents cha means tea and tusked means submerge is an easy Japanese dish. It’s a good way to use leftover rice as a quick snack.
- 1 lb. salmon filet
- 1 tsp. mirin or sake (optional)
- 2 tsp. kosher salt
- 2 tsp. granulated sugar
- 1 tsp. loose-leaf or 1 tea bag sencha or genmaicha
- 2 c. cooked rice
- 1 tbsp. finely chopped pickled ginger or umeboshi
- 2 tsp. toasted sesame seeds
- 1 tbsp. furikake or nori
- 2 tbsp. bonito flakes
- 2 tbsp. thinly sliced scallion
- Preheat the oven to 350°. Pat salmon dry with a paper towel and rub all over with mirin, salt, and sugar. Place skin-side down on a baking sheet or ovenproof skillet and let marinate for 10 to 15 minutes. Drain any liquid and pat salmon dry with a paper towel.
- Bake until salmon is cooked through, 12 to 15 minutes. Let cool and gently break into bite-sized flakes.
- Meanwhile, brew tea: Place tea in a large jar and pour over 1 ½ of cup boiling water. Let steep to desired strength, for 5 to 8 minutes, then strain.
- Assemble bowls: Divide rice between two serving bowls and top with salmon and ginger. Pour tea over each bowl to cover the rice, then top with sesame seeds, furikake, bonito, and scallion.