- 1 1/2 cups short-grain rice
- 2 cups cold water
- 2 tablespoons sake
- 1 tablespoon sencha green tea leaves
- 3/4 teaspoon kosher salt
- 2 tablespoons sesame seeds, toasted
Place rice in a fine-mesh sieve and rinse under cold water. Stir the rice gently with your hand 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, 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 heat and let the rice rest, covered, for 10 minutes more. Remove the lid and gently stir the rice. Sprinkle each serving with toasted sesame seeds.