Black Rice Ochazuke with Crispy Salmon Skin
- Womenscorner Desk
- October 14, 2020
Ingredients:
- 2 cups hot green tea
- 1/2 cup dried wakame seaweed
- skin from a 1 pound fillet of wild salmon
- 1 - 1.5 cups cooked black rice
- 1 tablespoon sesame seeds, toasted in a hot skillet for a minute or two
- wheat-free tamari and/or wasabi to taste- optional
Read More : Brown Rice & Arame Seaweed Salad
Method : In a small pan on the stove, rehydrate the seaweed within the hot tea . Allow to steep while you crisp the salmon skin. Place salmon skin on a bit of foil within the kitchen appliance . Broil for 5-6 minutes, until crispy (you could do that within the oven instead, but you'll conserve some energy if you employ the toaster). Allow to chill slightly, then dig strips or squares.
Divide rice and place into two bowls. Warm the tea/wakame combination if it's cooled down an excessive amount of , then pour over the rice. Place the salmon skin pieces on top and garnish with the toasted sesame seeds. Douse with a touch tamari and add a touch of wasabi, if you wish .
