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Salmon Rice Bowl

Print Recipe
Servings: 2 servings
Course: brunch, dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Ingredients Method

Ingredients
  

  • 2 cups water
  • 3 single serving Gen Maicha (japanese green tea with roasted brown rice) tea bags, see link in post
  • 1 seasoning packet from a pack of ramen noodles
  • 1/2 tsp salt, divided
  • 1 1/2-2 cups hot cooked sushi rice (see link in post)
  • 2 4 oz salmon fillets, pan fried, skin discarded and flesh flaked
  • olive oil for cooking the salmon
  • sprinkling of salt and pepper over the salmon
  • Sliced scallion, shredded roasted nori, pickled ginger, black and white sesame seeds, wasabi paste (options for topping) I used all of these as my toppings

Method
 

  1. Bring 2 cups water to a boil in a teapot or small saucepan over high heat; remove from the heat. Add the tea bags and 1/4 tsp salt and the ramen noodle seasoning pack. Cover and let steep 2 to 3 minutes.
  2. Meanwhile, heat a skillet to medium high. Dry the salmon and salt and pepper on both sides. Add a little olive oil, about 1 tablespoon, to the pan and add the salmon filet. Cook about 4 minutes skin side down or until easily moves in the pan. Flip over and cook on the other side for about 2 minutes for medium rare. Remove from pan and set aside.
  3. Divide rice between 2 bowls. Remove and discard the tea bags. Pour the tea over the rice. Add the flaked salmon filet to each bowl. Sprinkle evenly with the remaining 1/4 teaspoon salt. Serve with the desired toppings above. Enjoy!