Sprinkle sea salt on salmon fillet. Add a dash of soy sauce and set aside for ~10 minutes.

Cook salmon in skillet on medium-high heat until it flakes easily.

Add tea leaves (or tea bag) to a pot and heat water to appropriate temperature before pouring it into the pot. Let steep for 3-5 minutes (or follow the package instructions).

Add cooked rice into bowls and top with shredded salmon, nori, sesame seeds, and green onion. Pour the tea until it covers about half the rice. Add more soy sauce, if desired.

Serve hot!