Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings/Yield: 4 Servings
This salmon chazuke recipe is so fast and easy, it’ll soon become one of your favorite weeknight dinners. In Japan, it’s a common meal for college students or business people who don’t have a lot of time for cooking. This chazuke recipe is so straightforward that your success at it will be almost entirely determined by the quality of your ingredients. Chopped garlic almonds might not be the most traditional Japanese ingredient, but with furikake and sliced scallions, it makes a delicious stand-in for the more standard bubu arare (teeny rice cracker spheres) or tenkasu (fried tempura crispies) to provide a bit of textural contrast. Prepare this chazuke recipe to serve with a simple cucumber or seaweed salad, pickled radish, and your favorite hot sake for a light and satisfying meal. Ittadakimasu!
1½ cups short-grain white rice
¾ teaspoon fine sea salt, divided
4 bags genmaicha green tea or 4 teaspoons loose-leaf tea in a tea strainer
1 pound salmon, cut into 4 small fillets
½ cup SantéⓇ Garlic Almonds, roughly chopped
4 teaspoons furikake
2 green onions, thinly sliced
In a medium saucepan, combine rice, ½ teaspoon salt, and 1¾ cups water. Bring to a boil, cover, and reduce heat to low to simmer until rice is cooked through, about 15 minutes. Let sit, covered, off the heat for 5 minutes.
While rice cooks, in a wide saucepan bring 4 cups water to a bare simmer (about 180℉). Take off the heat, add tea bags, and let steep 8 minutes. Remove tea, place pan back over medium heat, and add salmon. Cook at a very low simmer, basting salmon occasionally with tea, until salmon is cooked through, about 8 minutes. Remove salmon from liquid.
Divide rice and green tea between bowls. Top with salmon and sprinkle with SantéⓇ Garlic Almonds, furikake, and green onion.