1 C. cooked (warm) Japanese rice

1 C. brewed green tea

1 scallion, sliced, greens only

3 T. crumbled, toasted nori

1 T. wasabi

Japanese pickles or pickled vegetables

Place rice in the center of a warm bowl; top with salmon. Pour the hot tea over the fish. Sprinkle with scallions and nori. Serve with wasabi and pickles.