Tea Rice Bowl (Japanese Green Tea Poured Rice with Salmon)

Brew 500 ml green tea a little stronger than usual and keep it hot.

Stop steeping once the aroma is clear, because oversteeping can make the tea too bitter for the salmon and rice.

Check the 100 g grilled salmon for bones and skin, then flake only the flesh into small pieces.

Keep the flakes loose and bite-size so they mix easily with the rice and hot tea.

Divide the 2 cups cooked rice between bowls and gently level the surface.

Do not pack the rice down, since a slightly loose mound lets the hot tea flow through without turning the bowl gluey.

Place the salmon over the rice, then scatter 2 tablespoons seaweed flakes and 1 tablespoon green onion evenly on top.

Spread some seaweed toward the edges so it softens into the tea and seasons the broth.

Drizzle 2 teaspoons soy sauce lightly around the rice instead of pouring it in one spot.

Add 1/2 teaspoon wasabi on the side so it can be dissolved little by little while eating.

Just before serving, pour the hot green tea slowly along the edge of each bowl.

Add only enough to partly cover the rice, stir once or twice, and eat while the tea is still fragrant.