Warm rice and flaked baked salmon in fragrant green tea, with nori and a little soy sauce.
100 gFresh salmon
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
0.5 cupSushi Rice
200 gTea
0.5 cupWater
1 gNori Sheets
1 tspSoy Sauce
To tasteSalt
Heat the oven to 180 °C. Rinse and drain the short-grain rice. Put it in a small saucepan with all the 105 ml water. Bring to a boil, cover and cook on the lowest heat for 15 minutes.
Take the covered rice off the heat and rest for 5 minutes. Meanwhile, lightly salt the salmon and bake on a paper-lined tray at 180°C for 12-15 minutes, until it flakes and reaches 63°C at the center.
Put all the already brewed and strained green tea in a small saucepan. Warm gently for 2 minutes until steaming, without boiling.
Put the rice into one deep bowl. Remove any salmon skin and flake the fish over the rice. Add the soy sauce and thinly cut nori. Pour over the hot strained tea and serve immediately as one portion.