New snacks on sale now for a limited time! Use code NEW for 15% off.
Who knew green tea and rice could make such an iconic pair? This classic Japanese dish has everything for a quick and wholesome dinner - it's easy to make, loaded with REAL, nutrient-dense ingredients and combines powerful flavours to give you your new favourite meal. We've put a little IQS twist on this traditional dish by using basmati rice, and you can also add any toppings you desire.
2 cups cooked Basmati rice
2 cups hot green tea NOTE: tea brewed from loose leaves creates a bolder flavour.
90 g salmon, tinned (smoked salmon also works well!)
2 sheets nori seaweed, cut into thin strips
2 sprigs spring onions, thinly sliced
Tamari sauce, to taste
Cook basmati rice according to packet instructions, then divide rice equally into two bowls.
Place half of the salmon on top of each bowl of rice.
Sprinkle half of the nori seaweed, onions, and sesame seeds over each bowl.
Pour 1 cup of hot green tea over each bowl of rice and ingredients.
Add Tamari sauce to taste, starting with about 1 tablespoon per bowl. Adjust according to your preference.
Serve the Ochazuke immediately, allowing the hot tea to gently soften the rice and warm the toppings.
Optional: Serve with a side of pickled plum or pickled vegetables.