Instructions: Grill or broil salmon about 4 minutes per side or until the flesh turns opaque and pale pink, being careful not to burn; or boil in water until pink, about 8 minutes. Remove the skin and bones and flake meat with a fork.

Divide the rice into 4 deep bowls. Top each rice bowl with a portion of flaked salmon. Pour 1 cup of hot tea over each serving. Top with nori and a dab of wasabi.

Makes 4 servings.

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