Chazuke, 4 different ways

Anyway, I was amazed at the taste the first time I made it, and am even more amazed everytime I make a variation of it. A cool way to get rid of leftovers, I wish I knew about this during the Food waste Challlenge Here is the original recipe for Salmon Ochazuke and the others I have come up with.

CHAZUKE (JAPANESE RICE/TEA/SALMON SOUP)

3 c Leftover cooked rice

1 tb White sesame seeds

1 Sheet asakusa nori

1 sl Salt-grilled salmon

2 -(up to)

3 tb Chopped coriander

1/4 ts Wasabi

2 c Very hot; freshly brewed green tea

CHICKEN CHAZUKE
3 c Leftover cooked rice
1 tb White sesame seeds
1 Sheet asakusa nori
1 chicken breast, cooked (great use for leftover Chicken)
2 to 3 tb Chopped coriander
¼ cup cooked peas
1/4 ts Wasabi
2 c Very hot; freshly brewed green tea

Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice. Cut the chicken into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea over each bowl and serve immediately.

VEGGIE CHAZUKE

3 c Leftover cooked rice
1 tb White sesame seeds
1 Sheet asakusa nori
½ Cup cooked carrots
½ cup cooked peas
½ cup cooked (steamed) celery
2 to 3 tb Chopped coriander
1/4 ts Wasabi
2 c Very hot; freshly brewed green tea
Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice. Chop the Veggies into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea over each bowl and serve immediately.

BEEF CHAZUKE
3 c Leftover cooked rice
1 tb White sesame seeds
1 Sheet asakusa nori
1-2 slices Roast Beef; about ¼ pound per slice, finely chopped, or a small bit of leftover steak, finely chopped
2 to 3 tb Chopped coriander
¼ cup cooked peas
1/4 ts Wasabi
2 c Very hot; freshly brewed green tea

Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice. Add the beef; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea over each bowl and serve immediately.