Cook your rice as usual and set aside. Fresh, slightly warm rice works best for this comforting dish.
Combine 1 cup of hotwater per serving with 1 green tea bag.
Stir in 1 tsp of dashi per serving.
Pat the sea bream or salmon dry.
Season both sides generously with salt and pepper.
If using thin fillets, pan-fry skin-side down for 3 minutes.
Flip and cook for an additional 1–2 minutes until just cooked through.
Place rice in bowls.
Top with the cooked fish.
Pour the warm green tea and dashi broth over the rice and fish.
Garnish with chopped green onions, seaweed flakes, and a sprinkle of crushed sesame seeds.