Ingredients

2 1/2 rounded teaspoons sencha (tea) leaves

16 ounces spring water

2 large salmon filets, about 3/4-inch thick

1 tablespoon (extra-virgin) olive oil

White pepper to taste

4 cups steamed rice, cooled

1/2 cup chopped watercress

1 sheet toasted Nori seaweed, cut into thin strips

Preparation

  1. Brew sencha in hot (170º F) spring water for about 2 minutes. Decant immediately after it has been brewed; set aside.

  2. Lightly brush the filets with olive oil and sprinkle a pinch of white pepper on each side.

  3. Grill or broil salmon about 4 minutes on each side, depending on size. The filets should flake easily with a fork when they are done.

  4. Gently remove skin and bones, and shred the filets with a fork.

  5. Place rice in four deep bowls, arranging fish atop rice. Sprinkle with watercress. Pour hot brewed sencha into bowls until rice is nearly submerged.

  6. In a small bowl, dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.

  7. Serve immediately.