Matcha-Ginger Rice
If there’s one food I could eat every single day it would probably be rice. It brings me comfort and is a canvas for unique flavors.
I wanted to make a satisfying rice bowl for dinner but wanted to turn up the volume on my rice. I had some matcha on my counter and was curious how it would taste in a savory recipe since I always use matcha in lattés or sweet dishes. Matcha green tea and fresh ginger transform sushi rice into a delicious, earthy dish with a beautiful green hue. Cooking the rice with water, matcha, and ginger ensures that each grain is bathed in the aromatic mixture. The result is sticky, fluffy rice that has subtle notes of deep matcha and spicy ginger. The rice pairs perfectly with fish and seafood (salmon, chilean sea bass, and shrimp are my personal favorites). I love it in an asian-inspired bowl with my sheet-pan salmon and bokchoy, pickled veggies, and nori.
Since this rice is seasoned with matcha, we want it to be high-quality. I’ve been loving the organic, Japan-grown and harvested matcha from Matcha.com. Their matcha is grown on the hillsides of Uji, just outside of Kyoto, which is the birthplace of matcha. You know the matcha from matcha.com is high quality because of its bright green color and smooth flavor.
I recently learned that less than 60 authentic matcha tea farms are left in Japan. Every purchase from Matcha.com helps protect the authentic Japanese matcha tea farmers and their farms. Checkout matcha.com’s selection of various grades, kinds, and price points of matcha and be sure to use discount code SYDNEY for 20% off your first Matcha.com purchase.
To learn more about matcha and for inspiration on how to use matcha, check out Matcha.com’s website, instagram (@matchakari), tiktok (@matchakari), and youtube! I personally love adding matcha to smoothies and my matcha-coconut bliss balls.
INGREDIENTS
1/2 cup sushi rice
3/4 cup or more water
1/4-1/2 teaspoon finely chopped ginger
3/4 teaspoon plus more for garnish of ceremonial grade matcha
1/4 teaspoon plus more of fine grain sea salt
METHOD
Place rince in a small pot and fill with water. Use your hands to rinse the rice and then drain the water. Repeat this two times.
Add 3/4 cup of fresh water to the rinsed rice along with the ginger, matcha, and salt.
Place on the stove and bring to a boil. Then, cover with a lid and lower to a simmer.
Cook for 15-20 minutes. Remove from the heat and uncover. Let it sit for a couple of minutes before fluffing with a fork.
Place the rice in a bowl and sift more matcha on top for garnish.
Serve the rice with fish, bokchoy, and pickled vegetables in my sheet-pan salmon and bok choy rice bowl.