Houjicha Tea Recipe
A house-roasted tea served with a trio of nigiri.
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Ingredients
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Tea Ingredients
Nigiri Ingredients
Method
Tea Preparation
- 1
Roast the Houjicha Tea Leaves
In a dry skillet over medium heat, add the Houjicha tea leaves. Stir constantly for about 5-7 minutes until the leaves are fragrant and have taken on a darker color. Remove from heat and let cool.
- 2
Brew the Tea
In a teapot, bring 500 ml of water to a boil. Once boiling, add the roasted Houjicha tea leaves. Cover and let steep for 5 minutes. Strain the tea into cups.
Nigiri Preparation
- 3
Prepare the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker's instructions or in a pot with 1.2 cups of water until tender. Once cooked, let it cool slightly.
- 4
Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice with a wooden spoon. Set aside to cool.
- 5
Form the Nigiri
Once the rice is at room temperature, wet your hands with water to prevent sticking. Take a small amount of rice and shape it into an oval with your hands. Repeat until you have formed several pieces.
- 6
Add Toppings
Slice the fresh fish into thin pieces. Place a slice of fish on top of each rice oval. Optionally, dab a small amount of wasabi between the rice and the fish.
