Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge)

• 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

1. Fill a deep bowl with rice, and top with drained tuna.
2. Sprinkle with minced scallions and roasted sesame seeds.
3. Top the rice with an umeboshi.
4. Sprinkle in a pinch of yukari powder.
5. Pour chilled barley tea over the rice and serve.
6. Adjust the amount of yukari powder to taste.
7. When it's cold out, try it with warm barley tea instead.

rice bowls, tuna, scallions, sesame seeds, barley tea

Taken from cookpad.com/us/recipes/188131-perfect-on-hot-summer-days-chilled-tuna-ochazuke-rice-porridge (may not work)