The simplest tea-soaked rice, or tea-stained rice, is to soak rice with tea leaves, drop a little soy sauce, add seaweed shreds on this basis, and turn perilla plums into plum tea-stained rice. The deluxe version can add bonito, salmon and other fish.

Get all the materials ready (Kunbu soy sauce forgot to come out). These materials, including bowls and chopsticks, were purchased from the Japanese Hundred Dollar Store in Hong Kong. You can go to Taobao to buy it. Prepare fried tea. Cool the hot water to about 70 degrees, put the fried tea leaves in the pot and stew for 60 seconds-2 minutes or 3 minutes, depending on the fried tea leaves you buy (I suggest after 60 seconds), and pour the tea leaves into the rice bowl.

Pour a little oil into the pan, fry the salmon with skin over high fire until it is slightly crisp (about 2 minutes), sprinkle with appropriate amount of salt, then turn to medium heat and pour 1/2 cups of Japanese stock. Add seasoning, soy sauce and sugar to the salmon soup, cover and stew for about 5 minutes or until the salmon is completely cooked, being careful not to overcook it.

According to the personal salty taste, drop a little kelp soy sauce (no kelp soy sauce can be replaced by delicious), sprinkle a proper amount of plum-flavored kelp silk and sprinkle a proper amount of salmon rice.

At the same time, prepare sushi rice or white rice (we don't make sushi rice alone, because there is ordinary white rice in the rice pot. Sushi rice will be better if you are more particular. Put the salmon in a bowl and sprinkle sesame seeds and chopped green onion on the rice. Pour all the remaining Japanese stock into the bowl while it is hot, and you can enjoy it later!