Yield: 4 Servings
|3 cups||Leftover cooked rice|
|1 tablespoon||White sesame seeds|
|1||Sheet asakusa nori|
|1 slice||Salt-grilled salmon (optional) (up to)|
|3 tablespoons||Chopped coriander|
|2 cups||Very hot; freshly brewed green tea|
I believe you're describing Chazuke (also called Ocahzuke). The salmon version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).
There is also a rice-and-egg porridge called Zosui.
From: Elizabeth Andoh's _At_Home_With_Japanese_Cooking_ (Alfred A. Knopf 1986):
Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice.
If making sake chazuke, remove skin and bones from the salmon and break it into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour ½ cup of very hot tea over each bowl and serve immediately.
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