Salmon Ochazuke (Tea Rice)

• 2 cups Cooked shortgrain rice, warm or room temperature
• 1/2 pound Salmon
• 2 - 4 cups Green tea
• 1 teaspoon Wasabe paste
• 2 - 4 teaspoons Soy sauce
• Some strips of nori seaweed or furikake
• Plenty of salt

1. Rub the salmon with lots of salt. Let sit for 10 - 15 minutes while you get everything else together. I use big chunky salt because it's easier to wipe off.
2. Make the green tea. Cut the nori into strips if you're using it. Portion the rice into bowls.
3. Wipe the salt off the salmon and then cook it by the method of your choice. I like to pan fry, but it would be good grilled or baked, whatever you prefer.
4. Break the salmon into chunks and place on the rice. Add a bit of wasabi and some of the strips of nori on top.
5. Pour the green tea over the wasabi and add soy sauce to taste. I don't like my soup very liquidy, so I use about a half cup of tea, but you could easily use closer to a cup.
6. Done and done. Enjoy!

rice, salmon, green tea, wasabe paste, soy sauce, furikake, salt

Taken from food52.com/recipes/4534-salmon-ochazuke-tea-rice (may not work)