Cook basmati rice according to packet instructions, then divide rice equally into two bowls.
Place half of the salmon on top of each bowl of rice.
Sprinkle half of the nori seaweed, onions, and sesame seeds over each bowl.
Pour 1 cup of hot green tea over each bowl of rice and ingredients.
Add Tamari sauce to taste, starting with about 1 tablespoon per bowl. Adjust according to your preference.
Serve the Ochazuke immediately, allowing the hot tea to gently soften the rice and warm the toppings.
Optional: Serve with a side of pickled plum or pickled vegetables.
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