Salmon Ochazuke
Comforting and light! One of the original brothy-rice dishes.
Ocha refers to green tea in Japanese, and zuke means submerged. This simple one bowl dish is warm, comforting, and quick to bring together.
Left over rice, smoked salmon, green tea, furikake, and frozen spinach makes this an easy 15min meal using leftovers and pantry/fridge staples.
INGREDIENTS:
150g cooked rice, short grain or jasmine rice would be best
125g smoked salmon fillet, flaked
1 spring onion, finely sliced
1 cup green tea (I used hojicha which is a blend of green tea and roasted rice)
1 tbsp soy sauce
5g furikake seasoning
100g frozen spinach
METHOD
Prepare the spinach by placing the frozen spinach and ¼ cup of water into a microwave proof bowl. Heat for 3 minutes, or until the spinach is cooked through. Drain the water and season with half of the furikake.
For the salmon, this step is completely optional but I like to fry it in a fry pan on both sides for 2-3 minutes to heat through. Remove the skin and continue to cook the salmon skin until crispy. Remove the salmon from the pan and flake. Once the salmon skin is crispy, remove from the pan and set aside for garnish.
Prepare the green tea and while the tea is brewing the place the cooked rice into a bowl and reheat in the microwave for 90 seconds.
Once heated, top the rice with the flaked salmon, spinach, spring onion, and the remaining furikake. Then crumble over the crispy salmon skin from earlier.
To finish, pour the hot tea into the bowl and season with soy sauce.
Serves 1
Nutritional Information: per serve
Calories: 535kcal
Protein: 37g
Fat: 20g
Carbohydrate: 62g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE