Recipe for Black Rice Ochazuke with Crispy Salmon Skin

5 from 1 vote

Serves 2

Servings:

* 2 cups hot green tea any green tea is fine, but I usually use sencha
* 1/2 cup dried wakame seaweed
* skin from a 1 pound fillet of wild salmon my salmon skin had been on the salmon which I cured and smoked, but an uncooked piece of skin is fine, broiled on a piece of foil in the toaster for 5-6 minutes until crispy (watch that it does not burn)
* 1 - 1.5 cups cooked black rice or use cooked short-grain brown rice or whatever type of leftover rice you have on hand
* 1 tablespoon sesame seeds toasted in a hot skillet for a minute or two
* wheat-free tamari and/or wasabi to taste- optional

1. In a small pan on the stove, rehydrate the seaweed in the hot green tea. Allow to steep while you crisp the salmon skin.
2. Place salmon skin on a piece of foil in the toaster oven. Broil for 5-6 minutes, until crispy (you could do this in the oven instead, but you'll conserve some energy if you use the toaster). Allow to cool slightly, then cut into strips or squares.
3. Divide rice and place into two bowls. Warm the tea/wakame combination if it's cooled down too much, then pour over the rice. Place the salmon skin pieces on top and garnish with the toasted sesame seeds. Douse with a little tamari and add a bit of wasabi, if you like.