Japanese tea leaf salad on sticky rice

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

This salad is great with salmon, beef or on its own as a light snack – perfect for those Monday blues when your digestive system needs a little TLC. 

JAPANESE TEA LEAF SALAD ON STICKY RICE

Ingredients

• 2 tbsp gyokuro or green tea leaves
• 1 tsp rice vinegar
• 1 tsp soy sauce 
• ¼ sesame oil
• Short grain rice
• Sesame seeds, to garnish

Method

1. Boil the short grain rice in salted water. 
2. Steep the tea leaves in boiling water for 1 – 2 mins.
3. Drain (reserving the tea to drink) and steep again for 30 seconds and drain again.
4. Place the tea leaves in a mixing bowl and add the rice vinegar, soy sauce and sesame oil and mix well. 
5. Place the tea leaves on top of the rice and garnish with sesame seeds.