Soak kombu kelp in cold water for 5–10 minutes to soften. Once soft, rinse briefly under water to remove any impurities. In a small pot, bring water (500 ml for 2 servings / 1 L for 4 servings / 1.5 L for 6 servings) to a gentle simmer. Add dashi powder and kombu kelp, then simmer for 5 minutes. Add half the bonito flakes and the green tea leaves bag, and simmer for another 5 minutes. Strain the broth through a fine strainer and discard the aromatics. Set the broth aside for plating.

Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash the salmon and pat dry with a paper towel. Lightly season both sides with salt.

Heat 4 Tbs of vegetable oil in a pan over medium-high heat. Once hot, place salmon skin side down and cook for 4 minutes, or until the skin is golden and crisp. Flip and cook for:

• 30 sec for medium rare
• 1 min for medium
• 2 min for well-done

Remove salmon and place on a paper towel. Repeat for any additional servings.

Tip: For more than 2 servings, cook in multiple batches and do not over crowd the pan.

Scoop the cooked rice into a small bowl. In a shallow serving bowl, flip the rice into the centre to form a dome shape, then lift and remove the small bowl. Repeat for remaining servings.

Drizzle the Ahh Maa Donburi Sauce over the rice. Top with the remaining bonito flakes, dividing evenly between all servings.

Carefully place the cooked salmon fillet on top of the rice of each serving. Drizzle a little more Ahh Maa Donburi Sauce over each piece of salmon. Sprinkle the furikake seasoning on top of the salmon, dividing evenly between all servings.

Using a small ladle, evenly divide the dashi tea between all servings. Gently pour around the rice to create a light moat at the base. Serve immediately and enjoy!

Tip: To enhance the texture of each component, avoid pouring liquid over the skin of the fish or rice.