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SUNDAY SUPPERS: ANTONI POROWSKI’S SALMON & SPINACH RICE BOWLS WITH GREEN TEA BROTH RECIPE

“Ochazuke was one of my favorite discoveries while we were filming Queer Eye—we’re in Japan. It’s a bed of rice (or cauli rice if you want to go healthier) with a broiled piece of salmon, green tea infused broth and wilted spinach. I was shocked by how elegant yet simple the dish was. I never thought of green tea as a broth, and that discovery is what keeps me so excited about traveling and trying new things.”—Antoni Porowski



SALMON & SPINACH RICE BOWLS WITH GREEN TEA BROTH


INGREDIENTS
Makes 4 servings

  • 1 c. sushi rice or other short-grain rice
  • Kosher salt
  • 1 ½ qt. low-sodium chicken broth
  • 3 bags jasmine green tea, regular or decaf
  • 1 ½ T. soy sauce or tamari, plus more for serving
  • 1 ⅓ lb. skin-on salmon or arctic char fillet
  • 2 t. toasted sesame oil, plus more for serving
  • 1 bunch (8 oz) spinach, tough stems removed, leaves and tender stems torn or coarsely chopped
  • 2 scallions, thinly sliced
  • Toasted sesame seeds, torn roasted seaweed snacks or nori, for topping (optional)

INSTRUCTIONS


  1. In a fine-mesh sieve, rinse rice well under cold water until water runs clear. Transfer to a medium saucepan, add 1 cup water and ¼ teaspoon salt and bring to a boil. Reduce heat to lowest setting, cover and cook until water is absorbed and rice is tender, 12 to 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
  2. Meanwhile, in a small saucepan, bring broth and ¾ teaspoon salt just to a boil. Remove from heat, add tea bags, cover and let steep for 5 minutes, then remove tea bags, squeezing excess liquid back into pan (discard the bags). Add soy sauce to broth and cover to keep warm.
  3. With a rack about 5 inches from the heat source, heat broiler. On a foil-lined baking sheet, arrange salmon, brush with sesame oil and season with 1 teaspoon salt. Broil until salmon is cooked to your liking, 5 to 8 minutes, depending on thickness. Remove from oven and gently flake fish with a fork. Discard skin.
  4. Divide rice, salmon, spinach and scallions among four large bowls. Bring broth just to a boil and ladle it into the bowls. Drizzle with sesame oil and soy sauce to taste. Pass the sesame seeds and seaweed, if desired.

Thanks so much for sharing, Antoni (!). Get to know him, plus more of our favorite food lovers right here

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