Salmon Ochazuke

This morning I made ochazuke for breakfast. Ochazuke is a traditional Japanese dish that combines brown rice, green tea and assorted toppings, usually whatever is on hand or leftover. It is a great way to use up leftover rice and is naturally gluten free. Here I've added salmon, wakame seaweed, rice balls (available at Japanese markets), and sliced green onion. It is a tasty and nutritious way to start the day, and also makes a healthy snack.

Here is the recipe:

cooked brown rice
green tea
cooked salmon
wakame or nori seaweed, torn into tiny pieces
rice balls (optional)
spring onion, chopped
pinch of salt (optional)

To assemble, put about 1/2 to 3/4 cup cooked brown rice into small bowls. Sprinkle the seaweed, rice balls and spring onion over the rice, and then top with salmon. Add as much or as little as you like. Carefully pour hot green tea into the bowl until it just covers the rice. Let sit for a minute to allow the seaweed to plump. Add a pinch of salt, if desired. Omit the salmon for a vegan dish. Happy eating !