Salmon Ochazuke

Instructions

1. Prepare the rice
   Place warm cooked Japanese short-grain rice in individual serving bowls. The rice should be freshly cooked or reheated so it's warm.
2. Add the salmon
   Arrange the flaked grilled or smoked salmon on top of the rice. If using raw salmon, lightly salt it and either briefly grill or pan-sear it until just cooked through before flaking.
3. Prepare the tea broth
   In a small bowl, combine the hot brewed green tea with soy sauce and mirin. Stir well to combine the flavors. The tea should be freshly brewed and still hot.
4. Add toppings
   Sprinkle the nori strips, toasted sesame seeds, and green onions over the salmon and rice. If desired, add a small dab of wasabi paste on the side of each bowl.
5. Pour the tea
   Pour the hot tea mixture over the rice and salmon in each bowl, using about 1/2 to 3/4 cup per serving. The amount can be adjusted according to preference - some like it soupy, others prefer less liquid.
6. Serve immediately
   Serve the ochazuke immediately while hot, with pickled ginger on the side if desired. The dish should be eaten while the tea is still warm and the toppings are fresh.