- 2 teaspoons loose Sencha or Bancha tea, or the tea from 2 green-tea bags
- 1/2 cup white rice
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon kosher salt
- Boil the tea, rice, and water in a small saucepan. Reduce heat to low; cover and simmer 20 minutes over low heat or until all the water is absorbed. Remove from heat.
- Meanwhile, in a small saucepan, over low heat, stir the sugar, vinegar, and salt until dissolved. Fold into the cooked rice and serve.