2 cups cooked rice (short or medium grain white rice) (click here)
1/2 sheet nori seaweed
2 shiso leaves (perilla) or basil
1 tsp. soy sauce
1 tsp. wasabi paste
1 Tbsp. green tea leaves
2-1/2 cups hot water (175°F)
Season salmon filets with salt. Preheat the Gourmet Roaster for 5 minutes. Roast salmon for 8 minutes or until surface is lightly browned. Carefully remove the skin and bones and break the salmon up into flakes using two forks.
Place cooked rice in a strainer and rinse with hot water to remove excess starch. Drain the rice well.
Shred nori seaweed and shiso leaves.
In two serving bowls, place rice, salmon flakes and drizzle soy sauce. Top with nori seaweed, shiso leaves and wasabi paste
Brew green tea and pour around the inside edge of bowls to help topping keep its shape. Serve immediately.