Japanese Salmon Ochazuke with Tea Broth

Ingredients

• 2 small salmon fillets, about 10 ounces total
• 1 teaspoon neutral oil
• 1/4 teaspoon salt
• 2 cups cooked short-grain rice
• 2 cups hot brewed green tea
• 1 tablespoon soy sauce
• 1 teaspoon wasabi, optional
• 1 sheet nori, cut into strips
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 teaspoon pickled ginger, optional

Steps

1. Season the salmon with salt. Heat the oil in a skillet over medium heat and cook for 3 to 4 minutes per side until it flakes easily and reaches 145°F.
2. Rest the salmon for 2 minutes, then flake it into large pieces, checking for bones.
3. Divide the warm rice between two bowls and top with salmon, nori, scallions, sesame, and ginger if using.
4. Stir the soy sauce into the hot tea. Add a little wasabi to each bowl if desired.
5. Pour the tea broth around the rice and eat immediately while the toppings stay fresh.

Allergen note: Contains gluten, sesame, soy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.