Ingredients
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3 cups cooked rice (leftovers are perfect)
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1 tablespoon sesame seeds
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1 sheet nori (sheets of seaweed like sushi are typically wrapped in)
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1 steamed chicken breasts (either are fine or whatever other leftovers you'd like to use) or 1 slice grilled salmon (either are fine or whatever other leftovers you'd like to use)
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2 -3 tablespoons chopped coriander
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1/4 teaspoon wasabi or 1/2 teaspoon grated fresh ginger
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2 cups green tea (hot and freshly brewed)
Instructions
- Divide the rice into 4 deep bowls.
- Dry roast the sesame seeds by stirring them over medium heat in a skillet until golden.
- You may want to crush them slightly with a mortar once toasted, but this is not completely necessary.
- Dry roast the nori by waving it back and forth over direct medium heat for about 1 minute (this is typically done just over the flame of a gas stove and I really recommend you use tongs to do this, not just your fingers!) Fold and tear the sheet into 20 small rectangles and place 5 rectangles in each bowl.
- Add chunks of chicken or salmon if desired.
- Garnish each portion with corriander and wasabi or ginger.
- Pour 1/2 cup tea over each bowl and serve immediately.