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Ingredients
- 1 rice bowl's worth Plain cooked rice
- 1 tbsp Canned tuna
- 1 tbsp Scallions (finely chopped)
- 1 tsp Roasted sesame seeds
- 1 Umeboshi
- 1 Cold barley tea
- 1 Yukari powder
Method
- Fill a deep bowl with rice, and top with drained tuna.
- Sprinkle with minced scallions and roasted sesame seeds.
- Top the rice with an umeboshi.
- Sprinkle in a pinch of yukari powder.
- Pour chilled barley tea over the rice and serve.
- Adjust the amount of yukari powder to taste.
- When it's cold out, try it with warm barley tea instead.
