Ume Salmon Ochazuke

Ingredients

• 1 cup cooked rice
• 1 salmon filet
• Maika`i Ume Furikake
• 1 serving of green tea
• 1 teaspoon hondashi

Directions

1. On medium heat, fry one salmon filet, skin side down, for 3 minutes, then flip and cook for another 3-4 minutes. Turn the heat down to low and flip once more so the filet is skin-side down. Cook for 5-6 minutes to make the skin crispy.
2. Prepared 1 serving of green tea. I chose to use a yuzu green tea. Once brwed, add 1 teaspoon of hondashi.
3. Place 1 cup of white rice in a bowl and sprinkle Maika`i Ume Furikake on top.
4. Place salmon over rice and pour the green tea hondashi mixture over it. Enjoy!