Originally Posted by roadfix
I eat plain rice several times during the week. But on occasion I would sprinkle furikake or make ochazuke (green tea over rice topped with small bits of salmon, seaweed, or whatever left over from the previous night).
There are dozens of blends of furikake
("shake pour"), mostly dried spices and other ingredients. A common one is sea salt and toasted sesame. There are a dozen blends of ochazuke
("tea add") too with powdered tea pre-mixed into them, just add hot water to make a sort of porridge.
Try a poached egg on single serving of rice, lightly drizzled with soy sauce.