Green rice with matcha
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 273, total fat 5 G., saturated fats 1 G., proteins 5 G., carbohydrates 51 G., fiber 1 G., cholesterol 0 mg, sodium 196 mg, sugar 1 G.
Calories 273, total fat 5 G., saturated fats 1 G., proteins 5 G., carbohydrates 51 G., fiber 1 G., cholesterol 0 mg, sodium 196 mg, sugar 1 G.
Japanese matcha green tea is often used not only for its intended purpose but also as a natural coloring for desserts, baked goods, and other dishes, imparting a pleasant herbal hue and flavor. Make green rice with matcha and serve it sprinkled with seaweed and sesame seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups sushi rice
- 2 tsp matcha green tea
- 10 sheets of seaweed chips
- 1 tbsp. l. rice vinegar
- 0.5 tsp sugar
- 3 tablespoons chopped pickled ginger
- 2 green onions, thinly sliced (white parts separated from green parts)
- 1 tbsp dark sesame oil
- 1 tbsp toasted sesame seeds
We recommend
Recipes with similar ingredients: sushi rice, matcha tea, pickled ginger, rice vinegar, seaweed, sesame
Cooking the dish according to the recipe:
- Place the rice in a fine-mesh sieve and rinse under cold water, stirring by hand, until the water runs clear. Shake well to remove as much water as possible. Set the sieve over a bowl and let the water drain for another 5 minutes.
- Place the rice in a medium saucepan and add 1 3/4 cups water, matcha, and 1 teaspoon salt. Bring to a boil, then immediately reduce heat to low. Cover and simmer until the water is absorbed and the rice is tender, about 20 minutes. Remove from heat and let the rice sit, covered, for 10 minutes.
- Meanwhile, use kitchen scissors to cut the seaweed chips into strips. Stir the sugar in a small bowl until completely dissolved.
- Fluff the rice and carefully stir in the vinegar-sugar mixture, pickled ginger, white part of the green onion, sesame oil, 2 teaspoons of sesame seeds, and salt to taste. Divide among bowls and top with seaweed, green onions, and the remaining 1 teaspoon of sesame seeds.
Categories:
Similar recipes
