Ingredients
150 g salmon fillet
¼ sheet nori
1¼ cups short grain rice
1 tbsp green tea leaves
1 tsp wasabi paste (optional)
4 tsp shoyu
SIDS SALT & PEPPER to taste
Directions
Sprinkle SIDS SALT & PEPPER to taste all over the salmon then leave for 30 minutes. If the fillet is thicker than 3 cm, slice in ½ and salt both halves.
Using scissors, cut the nori into short, narrow strips about 20x 5 mm.
Grill for 4 minutes until cooked. Remove skin and any bones then break up the fillet.
Cook rice then drain. Divide into soup bowls then place the salmon on top.
Put green tea into a teapot and pour in 2½ cups of boiled water. Steep for 45 seconds then strain the tea over the rice and salmon. Add nori and wasabi on top then trickle with shoyu and serve.
