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Print Recipe
Salmon with Rice in Green Tea Recipe
Otyazuke is a Japanese dish. In Kyoto, there was such a tradition that if a guest was offered this dish, it was a hint that he had stayed too long and it was time to go home))) And a polite guest should not have eaten it, but got up and left))) although the dish is very tasty. Probably the owners ate it with relief after the guests left)))
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. In a mixture of soy sauce, lemon juice and honey, marinate the salmon, add salt if necessary. Marinate for about 20 minutes.
    In a mixture of soy sauce, lemon juice and honey, marinate the salmon, add salt if necessary.
Marinate for about 20 minutes.
  2. Boil the rice, if it is already cold, then warm it up by washing it with boiling water. It turned out that I did not have nori and I sprinkled rice with other algae, but this did not affect the taste, only the taste of sesame was added.
    Boil the rice, if it is already cold, then warm it up by washing it with boiling water.
It turned out that I did not have nori and I sprinkled rice with other algae, but this did not affect the taste, only the taste of sesame was added.
  3. Fry or grill the salmon for about 5 minutes. We brew green tea.
    Fry or grill the salmon for about 5 minutes.
We brew green tea.
  4. We lay the rice, on top of it the sheets of nori salmon. Pour the tea and serve. Honestly, I even feel sorry for the well-mannered guests of the past))) leave and not try))) If there are concerns about how the tea will behave in this dish, then do not even worry, there will be a very tasty broth, rich in the taste of fish, rice and algae.
    We lay the rice, on top of it the sheets of nori salmon. Pour the tea and serve.
Honestly, I even feel sorry for the well-mannered guests of the past))) leave and not try)))
If there are concerns about how the tea will behave in this dish, then do not even worry, there will be a very tasty broth, rich in the taste of fish, rice and algae.

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