- 1 1/2 cups short-grain rice, preferably Japanese (see Substitution Note)
- 2 cups cold water
- 2 tablespoon sake
- 1 tablespoon green tea leaves, preferably sencha
- 3/4 teaspoon kosher salt
- 2 tablespoon sesame seeds, toasted (see Tip)
Place rice in a fine-mesh sieve and rinse under cold water, using your hand to gently stir the rice until the milky-white liquid runs clear, about 2 minutes.
Transfer the rice to a heavy medium saucepan and add water and sake. Let soak for at least 1 hour.
Using a mortar and pestle or spice grinder, grind tea leaves and salt to make a powder. Stir it into the rice.
Bring the rice to a boil. Reduce heat to very low and cook, covered, for 10 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes more, so it can settle and finish cooking.
Remove the lid and gently stir the rice. Sprinkle each serving with some toasted sesame seeds.
- Serving: Per serving
- Calories: 229
- Carbohydrates: 45g
- Fat: 2g
- Protein: 4g
- Dietary Fiber: 2g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 58mg
- Sodium: 448mg
- Exchanges: 3 starch
- Carbohydrate Servings: 3