Ingredients:
3 cups cooked rice ( leftovers are perfect)
1 tablespoon sesame seeds
1 sheet nori ( sheets of seaweed like sushi are typically wrapped in)
1 steamed chicken breasts (either are fine or whatever other leftovers you’d like to use) (optional) or 1 slice grilled salmon ( either are fine or whatever other leftovers you’d like to use) (optional)
2 -3 tablespoons chopped coriander
1/4 teaspoon wasabi or 1/2 teaspoon grated fresh ginger
2 cups green tea ( hot and freshly brewed)
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.