Ochazuke (Rice Tea Soup)

Make the surigoma

Step 1

Heat a medium dry skillet over medium-low heat. Add the sesame seeds, stirring constantly until the seeds become fragrant and lightly colored (but not browned), about 5 minutes. Black sesame seeds will not turn color but will become fragrant. When a few seeds pop, that is the sign to monitor carefully and start taking them off the heat. Transfer the hot toasted seeds into a mortar and crush the seeds with the pestle until your desired coarseness or smoothness is achieved (or grind them in a food processor). Leave some seeds whole for good texture. Cool completely and store in an airtight container in a cool, dark place or in the refrigerator, where the seeds will keep for up to 1 month.

Make the ochazuke

Step 2

Preheat the broiler. Line a baking sheet with aluminum foil and brush it with the oil. Season the salmon with salt and pepper. Place the salmon on the baking sheet and broil for about 6 to 10 minutes, to desired doneness. If using smoked salmon, it will cook in half the time. Let cool and flake the meat.

Step 3

Divide the rice among individual rice bowls and spoon the flaked salmon on top. At the table, pour about 1 cup (240 ml) of the hot tea over each and garnish with the surigoma or nori and sesame seeds, and scallions. Serve topped with the wasabi, if desired.