Green Tea Rice Recipe
Japanese · Main course · 25 min total
A fragrant and comforting Japanese-inspired dish where steamed rice is infused with the delicate flavor of green tea, often served with savory toppings like pickled plums or sesame seeds.
5
min prep
min prep
20
min cook
min cook
2
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 cup Japanese short-grain rice (e.g., sushi rice)
- 1 1/4 cups water
- 2 teaspoons green tea leaves (e.g., sencha or genmaicha)
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 2 umeboshi (pickled plums), pitted and chopped (optional)
- 1 sheet nori, shredded (optional)
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
- Combine the rinsed rice and water in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- While the rice cooks, place the green tea leaves in a small bowl and pour 1/4 cup boiling water over them. Steep for 2 minutes, then strain the tea, discarding the leaves. Set the tea aside.
- Fluff the cooked rice with a fork. Gradually pour the green tea over the rice, adding salt, and gently fold to combine. The rice should be moist but not soupy.
- Divide the rice between two bowls. Top each with toasted sesame seeds, chopped umeboshi, and shredded nori if desired. Serve warm.
Tips
- For a stronger tea flavor, use 1 tablespoon of green tea leaves and steep longer.
- Leftover rice can be refrigerated for up to 2 days; reheat in a microwave with a damp paper towel.
- Substitute umeboshi with salted edamame or grilled salmon for variation.
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