170 g salmon or smoked salmon fillet - 6 ounces
Sea salt
Freshly ground black pepper
1 teaspoon rice bran oil
350 g cooked white rice - 2 cups
710 mL hot, freshly brewed green tea - 3 cups
2 tablespoons surigoma - furikake
2 tablespoons thinly sliced scallions, both white and light green parts
1 tablespoon freshly grated wasabi or wasabi paste