Green Tea Chirashi (Scattered Rice)

• The rice and putting it all together
• 4 cups water
• 4 green tea bags, or the equivalent in loose tea
• 1 1/2 cups sushi rice, rinsed extremely well in cool water
• 2 tablespoons rice vinegar
• 5 tablespoons granulated sugar, divided
• 2 teaspoons sea salt
• 1/2 pound peeled and deveined small shrimp (I used 51/60s), thawed if frozen
• Green tea cured salmon
• Thinly sliced English cucumber (8 to 10 slices per serving)
• Wasabi paste for serving (optional)
• Soy sauce for serving (optional)
• Green tea cured salmon
• 1 pound center cut salmon filet, cut into two equal pieces
• 2 tablespoons sea salt
• 2 tablespoons granulated sugar
• 2 tablespoons crushed green tea leaves
• 2 tablespoons mirin

1. In a small pot, bring the water up to a boil, then add the tea bags. Cover the pot, turn off the heat, and let the tea steep for about ten minutes.
2. Pour out two cups of the tea and reserve for cooking the shrimp. Add the rice to the pot, stir, bring up to a boil, and then down to a gentle simmer. Let simmer for about 15 minutes, or until the rice is done. Give it a stir once or twice while cooking. Turn off the heat and let the rice rest, covered, for about 10 minutes.
3. Combine the vinegar, sugar, and salt in a microwaveable vessel and heat on high for about 30 seconds. Transfer the rice to a bowl, stir in the microwaved mixture thoroughly, and let cool completely.
4. Place the reserved tea in a pot with the remaining 3 tablespoons of sugar and bring to a rolling boil. Add the shrimp, cover the pot, and turn off the heat. Let the shrimp rest in the pot for about one minute and then drain and cool in a small bowl.
5. For each serving, place about 3/4 cup rice into a bowl or onto a small plate. Surround with 8 to 10 cucumber slices.
6. Slice the salmon thinly and drape a few slices over the rice. Place a few shrimp between the salmon slices and garnish with the green onion and toasted sesame seeds. Serve the wasabi and soy sauce on the side for dipping.
7. Combine the salt, sugar and tea. Lay out an 18-inch piece of plastic wrap on your counter. In the center, sprinkle 2 tablespoons of the curing mixture such that it covers roughly the size of a piece of salmon. Lay one piece of salmon, skin side down, over the mixture. Sprinkle 2 tablespoons of the curing mixture over the fleshy side of the fish, and then sprinkle the mirin on top. Lay the fleshy side of the second piece of salmon over that, and then sprinkle the remaining curing mixture over the top. Wrap the fish tightly in the plastic wrap, and place in a dish with sides. Refrigerate the fish for about 3 days, occasionally turning the packet over. (You can certainly weigh the packet down with some cans, but I find it unnecessary.)
8. Before slicing, rinse the cure off of the salmon.

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Taken from food52.com/recipes/20880-green-tea-chirashi-scattered-rice (may not work)