Rice in Green Tea with Salmon

Fish 706 Last Update: Mar 18, 2021 Created: Feb 24, 2021 0 0 0
Rice in Green Tea with Salmon
  • Serves: 4 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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This is a moderately tricky and unusual Asian-style dish, which is made from well-known products. It is not so difficult to prepare it, just, if possible, do not change the type of tea.

Ingredients

Directions

  1. Rinse the rice with water as many times as necessary to make the flowing water crystal clear. Throw on a sieve and leave for 1 hour. Rub a piece of fish with salt on all sides, place in a colander or wire rack, and lay paper towels down. Leave it on for 1 hour.
  2. Put the rice in a saucepan, pour 350 ml of cold water. Close with a transparent lid and put on high heat. Bring to a boil, then reduce heat to low and simmer until all water is absorbed, 11-13 minutes. Do not open the cover. Remove the saucepan from the heat, still keeping the lid on, and leave in a warm place for 15 minutes.
  3. Cut nori into small strips. Preheat the oven with the grill on to the maximum temperature (250 ° C in most ovens). Wipe the fish off the salt with paper towels, place on the wire rack and grill, 5-7 minutes. Gently disassemble the fish into easy-to-eat but not too small pieces.
  4. Bring 600 ml of drinking water to a boil and let cool slightly, to about 85 ° C. Divide the rice into bowls and place the fish pieces on top.
  5. Pour tea leaves into a kettle, fill with hot water, close the lid. Wait exactly 45 seconds, then pour the tea infusion over the rice and fish through a strainer.
  6. Sprinkle with nori strips, drizzle with soy sauce. Serve wasabi on its own with a bottle of soy sauce.

Rice in Green Tea with Salmon



  • Serves: 4 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

This is a moderately tricky and unusual Asian-style dish, which is made from well-known products. It is not so difficult to prepare it, just, if possible, do not change the type of tea.

Ingredients

Directions

  1. Rinse the rice with water as many times as necessary to make the flowing water crystal clear. Throw on a sieve and leave for 1 hour. Rub a piece of fish with salt on all sides, place in a colander or wire rack, and lay paper towels down. Leave it on for 1 hour.
  2. Put the rice in a saucepan, pour 350 ml of cold water. Close with a transparent lid and put on high heat. Bring to a boil, then reduce heat to low and simmer until all water is absorbed, 11-13 minutes. Do not open the cover. Remove the saucepan from the heat, still keeping the lid on, and leave in a warm place for 15 minutes.
  3. Cut nori into small strips. Preheat the oven with the grill on to the maximum temperature (250 ° C in most ovens). Wipe the fish off the salt with paper towels, place on the wire rack and grill, 5-7 minutes. Gently disassemble the fish into easy-to-eat but not too small pieces.
  4. Bring 600 ml of drinking water to a boil and let cool slightly, to about 85 ° C. Divide the rice into bowls and place the fish pieces on top.
  5. Pour tea leaves into a kettle, fill with hot water, close the lid. Wait exactly 45 seconds, then pour the tea infusion over the rice and fish through a strainer.
  6. Sprinkle with nori strips, drizzle with soy sauce. Serve wasabi on its own with a bottle of soy sauce.

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