3 Reviews

FYI: in Japan, this is generally thought of as "comfort food for when you're sick"...so it's meant to be easy on the stomach, not per se, super flavorful. However, if you're not sick add more flavor by way of more flavorful (perhaps marinated) meat or adding nori/seaweed that has added "oompf"...if the later, I recommend furukake, which can be found in specialty Asian shops (if you don't live in Hawaii, or in coastal big cities like San Francisco or LA) or in the Asian section of your local grocery store/supermarket (if you do).

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Nicole F. June 08, 2015

Didn't really like it. It doesn't have much flavor. Maybe it needs some type of seasoning other than the green tea, like salt or bonito.

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Romi224 June 08, 2009

I make this often, comfort food to me. Great for lunch on a cold day. The only things I do differantly is 1. I like to cut the nori into matchstick size strips and sprinkle over the top. 2. I have never used corriander but will next time. 3. Sometimes I will steam the salmon with the rice (as is done in Japan)or when doing this for lunch thoes new tuna steaks they sell now in a pouch are nice (a little dry but good for a quick lunch). If available sushimi is a nice topper too. 4. Sometimes I will use a flavored green tea. Mandarin orange flavored is nice with a pice of fish that was steamed with mandarin oringe slices, for example. I do this often with leftover sushi rice or will usually make extra Jasmine rice (my fave) at dinner time for lunch the next day.

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Ilysse January 04, 2005
Garnished Rice With Green Tea (Ocha-Zuke)