Salmon and Mentaiko Ochazuke recipe - ingredients, nutrition and when to eat it
A Japanese rice bowl topped with salmon and savory pollock roe, then finished with warm tea.
A Japanese rice bowl topped with salmon and savory pollock roe, then finished with warm tea. The rich salmon and pop-in-your-mouth roe pair with the delicate tea broth for a light, comforting meal. It’s just right for a night when you want to put dinner together quickly.
Japanese · 15 minutes to cook
Tips: The pollock roe can be quite salty, so taste it before adding any extra salt.
Tips: Pour in the tea broth just before eating to keep the rice from getting too soft.
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Ingredients (1 serving)
- Rice — 1 bowl
- Salmon — 80 g
- Salted pollock roe — 15 g
- Green tea leaves — 1 tsp
- Water — 180 ml
- Shredded nori — 1 tsp
- Toasted sesame seeds — 0.5 tsp