Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) recipe

 The Rice Recipes Kitchen invites you to try Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) recipe. Get easy-to-follow rice recipes and learn how to make Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke).

Ochazuke is a Japanese dish of cooked rice and flavourings, with hot green tea poured over. This recipe for a salmon and salmon roe version is a delicious and simple meal in itself. Japanese pickles are a perfect accompaniment, whether you make them yourself or buy them already made.

Serves 2
Preparation 15min
Cooking 5min
Skill level Mid

By
Adam Liaw

Ingredients
200 g salmon fillet
salt
1 tsp vegetable oil
2 tbsp salmon roe
1 tsp good-quality light soy sauce
2 tbsp Japanese green tea leaves, such as sencha or houjicha
500 ml (2 cups) hot water

Asazuke

¼ head Chinese cabbage (wombok)
1 carrot, peeled and cut into half-moons
1 small cucumber, partially peeled and cut into wedges
½ tsp salt
1 piece of kombu, snipped with scissors into strips

To serve

2 cups warm cooked short-grain rice
1 tsp toasted sesame seeds
few sprigs of mitsuba, roughly chopped (see note)
2 tbsp okaki (tiny rice crackers)
½ sheet nori, very finely sliced
assorted pickles (optional)
freshly grated wasabi

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Pickling time 30 minutes

To make the asazuke, cut the Chinese cabbage into 3 cm pieces and place in a resealable plastic bag. Add the carrot, cucumber, salt and kombu. Massage the salt into the cabbage until well-distributed and you start to see droplets of liquid appear on the inside of the bag. Squeeze out as much air from the bag as possible, and seal the bag. Stand the asazuke in the fridge for at least 30 minutes before serving (but longer than 1 hour is better).

Score the skin of the salmon and season well all over with salt. Heat a little oil in a frying pan until very hot. Cook the salmon, skin-side down, for about 2-3 minutes or until the skin is very crispy. Turn and cook for a further 2-3 minutes or until the salmon is just cooked. Transfer to paper towel and rest for 1 minute, to soak up any oil. Using your hands, break the salmon and skin into large pieces.

Dress the salmon roe with soy sauce and mix through.

Place the tea leaves in a teapot and add the hot water. Stand to infuse for 2 minutes.

Place the rice in a bowl. Top with the sesame seeds, mitsuba, okaki, salmon flakes, salmon roe and nori. Serve with the pickles, wasabi and a pot of tea on the side. To eat, pour strained hot tea over the rice.

Note

• Mitsuba is a Japanese herb otherwise known as trefoil. If you can’t find mitsuba, you could use shiso leaves instead. 

Source  sbs.com.au

More Rice Recipes:

Adam’s taco rice
Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg recipe
Curried Chicken and Rice Burritos recipe    

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Adam’s taco rice recipe

The Rice Recipes Kitchen invites you to try Adam’s taco rice recipe. Get easy-to-follow rice recipes and learn how to make Adam’s taco rice.  

Originally created as a creature of convenience from military surplus rations of packaged taco seasoning and salsa, the recipe for taco rice is now one of Okinawa’s most iconic. Variations of taco rice available in Okinawa and around Japan range from the budget to the gourmet. This is Adam's own version.

Serves 2
Preparation 20min
Cooking 25min
Skill level Easy

By
Adam Liaw

Ingredients

1 tbsp olive oil
300 g minced beef
2 tbsp light soy sauce
150 ml dashi stock, chicken stock or water
80 g haloumi, shredded American cheese or cheddar
4 cups warm cooked short-grain rice
2 cups finely shredded iceberg lettuce

Taco seasoning

¼ tsp garlic powder
¼ tsp chilli powder
½ tsp ground cumin
¼ tsp dried oregano
1 tsp hot paprika
¼ tsp ground black pepper
¼ tsp salt

Hot salsa

10 cherry tomatoes, halved or quartered
¼ red onion, finely shaved
pinch of salt
2 tsp koregusu (see note), chilli vodka or chilli vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the taco seasoning, combine all ingredients in a bowl.

Heat the olive oil in a small saucepan. Cook the minced beef, stirring, until well browned. Add the soy sauce and taco seasoning and stir until well coated. Add enough dashi stock or to cover the mince  and top with a drop lid or cartouche. Simmer for 15 minutes, then season to taste.

Meanwhile, to make the hot salsa, combine all the ingredients in a bowl and toss to coat. Stand for 10 minutes before serving.

Shred the haloumi into long, thin strings using a rasp grater (Microplane).

Assemble the taco rice by placing the hot rice on a plate, topping with the meat sauce and shredded cheese. Cover with finely shredded lettuce and a generous amount of the hot salsa. Serve.

Note

• Koregusu is an Okinawan alcoholic beverage of awamori infused with chilli.

Source  sbs.com.au

More Rice Recipes:

Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg - Rice Recipe   
Curried Chicken and Rice Burritos recipe   
Oven Brown Rice Recipe   

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Shiitake mushroom rice recipe

The Rice Recipes Kitchen invites you to try Shiitake mushroom rice recipe. Get easy-to-follow rice recipes and learn how to make Shiitake mushroom rice.  

Serves 4 as a side dish
5 mins to prepare and 25 mins to cook
65 calories / serving

Ingredients

1tbsp grapeseed oil
250g (8oz) fresh shiitake mushrooms, stalks removed and sliced
1 clove garlic, finely chopped
300g (10oz) sushi rice
1 vegetable stock cube
4tbsp soy sauce

In a heavybased pan heat the oil and cook the mushrooms and garlic for about 5 minutes until softened. Stir in the rice and cook for a minute.

Place the stock cube in a jug and make up to 600ml /1 pint. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 minutes, then remove from the heat and leave to steam for another 10 minutes before lifting the lid.

Fluff the cooked rice and season to taste if it needs it. 

From Tesco Real Food

More Rice Recipes:

Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg - Rice Recipe   
Curried Chicken and Rice Burritos recipe   
Oven Brown Rice Recipe   
Tomato & chicken rice

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Scattered sushi rice salad recipe

The Rice Recipes Kitchen invites you to try Scattered sushi rice salad Recipe. Get easy-to-follow rice recipes and learn how to make Scattered sushi rice salad.

Ingredients

250g (8oz) sushi rice
5 radishes, sliced
5 spring onions, sliced diagonally
100g (3½oz) smoked salmon, cut into bite-sized pieces
175g pack cooked and peeled king prawns
handful chopped fresh coriander
1tbsp soy sauce
¼tsp wasabi paste

For the sushi vinegar
1tbsp rice wine vinegar
1tsp caster sugar

Place the rice in a heavy based pan with a lid. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 5 – 6 changes of water.

Once the water is almost clear drain and add ½ pint water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand, with the llid on for another 10 minutes before lifting the lid.

While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out to a large bowl. Cool for a moment before stirring through the sushi vinegar.

Scatter over the radish, spring onion, smoked salmon and prawns. Mix the wasabi with the soy sauce and drizzle over. Scatter on the coriander to finish. 

Adopted from Tesco realfood
 
More Rice Recipes:
 
Steamed Japanese rice recipe 
Japanese rice and egg - Rice Recipe 
Curried Chicken and Rice Burritos recipe 
Oven Brown Rice Recipe 
Tomato & chicken rice 
Vegetarian Brown Rice Sushi Rolls

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Steamed Japanese rice recipe

The Rice Recipes kitchen invites you to try Steamed Japanese rice recipe. Enjoy the most delicious rice recipes and learn how to make Steamed Japanese rice.

Enjoy the favourite texture of a Japanese meal with this steamed rice recipe.

Preparation Time 5 - 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

430g (2 cups) sushi rice
750ml (3 cups) water
2 tbs sesame seeds, toasted

Method

1. Place the rice and water in a large saucepan over high heat. Bring to the boil. Cover. Reduce heat to very low. Cook, covered, for 15 minutes. Set aside, covered, for 10 minutes to stand.
2. Place the rice in a serving bowl and sprinkle with the sesame seeds.

Notes
Serves 6 as an accompaniment.

Source
Good Taste - October 2009, Page 93
Recipe by Alison Adams

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Japanese chicken and egg (gluten-free)

Ingredients (serves 4)

1 cup (250ml) fish stock
1/4 cup (60ml) rice vinegar
1/3 cup (75g) caster sugar
1/2 cup (125ml) tamari (see note)
5 x 150g skinless chicken thigh fillets, thinly sliced
1 small carrot, cut into thin batons
3 spring onions, thinly sliced
3 eggs, lightly beaten
1 tbs vegetable oil
2 cups cooked sushi rice or steamed rice

Method

1. Place the stock, 2 tablespoons of the vinegar, 1/4 cup (55g) of the sugar and all but 2 teaspoons of the tamari in a deep frypan over high heat. Bring to the boil, then reduce heat to medium and simmer. Add chicken and carrot and return to the boil, then reduce heat to low. Cover and cook for about 5 minutes, stirring once. Remove from the heat, stir in the spring onions and set aside.

2. Meanwhile, make the omelettes by combining the eggs with the remaining vinegar, sugar and tamari. Beat lightly with a fork. Heat the oil in a non-stick frypan. When the oil is very hot, add half the egg mixture, stirring lightly in the centre to distribute the egg. When set (about 2-3 minutes), gently roll the omelette up - into a cylinder shape - in the pan. Slide onto a chopping board and slice crossways. Repeat with remaining egg mixture.

3. Place chicken in shallow bowls, pour over plenty of broth and top with omelette strips. Serve with rice.

Notes & tips
Wheat-free soy sauce from selected supermarkets and health food shops.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Source
delicious. - March 2005, Page 104
Recipe by Nancy Duran

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Sushi rice & prawn salad

Ingredients (serves 4)

2 cups (440g) Japanese sushi rice, rinsed, drained
1kg cooked tiger prawns, peeled, deveined
2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
2 small red chillies, seeds removed, thinly sliced into strips
4 spring onions, thinly sliced on an angle
2 tsp black* or regular sesame seeds

Dressing
2 tbs mirin (Japanese rice wine)*
1/4 cup (60ml) rice vinegar
1 tbs soy sauce
2 tsp sesame oil
Juice of 1 lemon

Method

1. Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.

2. Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm.

Notes & tips
* Available from Asian food shops.

Source
delicious. - March 2007, Page 133
Recipe by Kate Tait

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Japanese rice recipe

Not just for sushi, this lightly seasoned short-grain rice topped with toasted sesame seeds is the perfect side for Japanese dishes.

Preparation Time 5 - 45 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

2 tbs sesame seeds
645g (3 cups) koshihikari rice
60ml (1/4 cup) sushi seasoning
1 tbs caster sugar
1/2 tsp salt
875ml (3 1/2 cups) water

Method

1. Place the sesame seeds in a medium frying pan over low heat and cook, stirring, for 2 minutes or until toasted. Transfer to a small heatproof bowl.

2. Place the rice in a large fine sieve. Rinse under cold running water until the water runs almost clear. Set aside for 30 minutes to drain.

3. Meanwhile, place the sushi seasoning, sugar and a pinch of salt in a small bowl and stir until the sugar dissolves.

4. Place the rice and water in a large saucepan. Bring to the boil over high heat. Cover with a tight-fitting lid. Reduce to the lowest heat possible, moving the pan to a smaller hot plate if necessary. Cook, covered, for 15 minutes. Set aside, covered, for 10 minutes.

5. Add the sushi seasoning mixture to the rice. Use a flat-edged wooden spoon to stir gently until combined. Transfer to a serving bowl.

6. Sprinkle the sesame seeds over the rice to serve.

Notes & tips
- Also known as sushi rice, koshihikari is a short-grain white rice.
- Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the sesame seeds in an airtight container. Continue to the end of step 3 up to 2 hours ahead. Continue from step 4, 45 minutes before serving. Cover the cooked rice with foil to keep warm.

Source
Good Taste - March 2008, Page 74
Recipe by Cynthia Black

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Japanese rice and egg

Serves 4

Ingredients:

400 gm (2 cups) sushi rice (see note)
4 egg yolks
300 gm sashimi tuna, diced
1 bunch of chives, finely chopped
To serve: Seaweed salad (see note), pickled ginger, bonito flakes, salmon roe, and soy sauce

Preparation:

1. Rinse rice under cold running water, drain and place in a large saucepan, cover with 3 cups of cold water and bring to the boil over high heat, reduce heat to low, cover and cook for 12-14 minutes. Remove from heat and stand, covered, for 5-10 minutes.

2. Spoon rice into bowls, make a hollow in the centre of each and place an egg yolk in it. Place remaining ingredients in piles around the egg yolk and serve immediately, with soy sauce passed separately.

Note Sushi rice is available from supermarkets. Seaweed salad is available from Japanese grocery stores and selected fishmongers.

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