Low-sodium soy sauce and flaked nori (seaweed)to taste
Rinse and wash rice until water runs clear. Transfer to a strainer and let drain for 10 minutes.
Put rice and 1 1/4 cups water in a heavy-bottomed saucepan. Bring to a boil, reduce heat to low, cover, and cook for 10-12 minutes. Remove lid and quickly check to see if water is absorbed. If not, continue cooking another 2 minutes. Remove pan from heat and keep covered.
While rice is cooking, mix soy sauce, mirin, and honey; brush over fish. Heat oil in a skillet and add fish, skin-side down. Cover and cook until fish is opaque, about 10 minutes. Remove fish from skillet and place on a platter. When cool enough to handle, remove skin and break fish into small pieces.
While rice and fish are cooking, place tea in a teapot or heatproof measuring cup. Heat 4 cups water to a boil, then let cool 3-4 minutes, to 175°. Pour water over tea; steep for 2 minutes. Strain tea into another heatproof vessel.
To serve, add rice to each serving bowl, top with flaked salmon, and add enough tea to cover rice. Sprinkle with sesame seeds and shichimi togarashi; season to taste with soy sauce and nori flakes. Serve hot.
Ochazuke (Fish with Green-Tea Rice)
Amount Per Serving
% Daily Value*
Total Carbohydrates 43g14%
* Percent Daily Values are based on a 2000 calorie diet.