Salmon Rice Bowl

Course brunch, dinner, Lunch, Main Course

Cuisine Asian, Japanese

Servings 2 servings

2 cups water
3 single serving Gen Maicha (japanese green tea with roasted brown rice) tea bags, see link in post
1 seasoning packet from a pack of ramen noodles
1/2 tsp salt, divided
1 1/2-2 cups hot cooked sushi rice (see link in post)
2 4 oz salmon fillets, pan fried, skin discarded and flesh flaked
olive oil for cooking the salmon
sprinkling of salt and pepper over the salmon
Sliced scallion, shredded roasted nori, pickled ginger, black and white sesame seeds, wasabi paste (options for topping) I used all of these as my toppings

Bring 2 cups water to a boil in a teapot or small saucepan over high heat; remove from the heat. Add the tea bags and 1/4 tsp salt and the ramen noodle seasoning pack. Cover and let steep 2 to 3 minutes.
Meanwhile, heat a skillet to medium high. Dry the salmon and salt and pepper on both sides. Add a little olive oil, about 1 tablespoon, to the pan and add the salmon filet. Cook about 4 minutes skin side down or until easily moves in the pan. Flip over and cook on the other side for about 2 minutes for medium rare. Remove from pan and set aside.
Divide rice between 2 bowls. Remove and discard the tea bags. Pour the tea over the rice. Add the flaked salmon filet to each bowl. Sprinkle evenly with the remaining 1/4 teaspoon salt. Serve with the desired toppings above. Enjoy!

Keyword rice, rice bowl, salmon, salmon rice bowl, sushi rice