Ochazuke (Tea & Salmon Rice)

I made this version from The Complete Book of Japanese Cooking. Also, I did not have tea leaves so I used tea bags instead.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  ounces  boneless skinless salmon fillets
• 1⁄4 sheet nori
• 1 1⁄4 cups cooked rice
• 2  green tea bags
• 4  teaspoons soy sauce
• 1  teaspoon wasabi paste (optional)

Directions

1. Thoroughly salt salmon, and set aside for 20-30 minutes. Rinse off salt. Grill salmon for approximately 5 minutes. When done flake with a fork.
2. Cut nori into 1/2 inch strips.
3. Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
4. Divide rice into 4 bowls. Place a fourth of salmon in each bowl. Drizzle 1 tsp of soy sauce in each bowl, along with 1/4 tsp of wasabi, if using. Garnish with nori strips.