|1. Brew sencha in hot (170Âº F) spring water for about 2 minutes. Decant immediately after it has been brewed; set aside.
2. Lightly brush the filets with olive oil and sprinkle a pinch of white pepper on each side.
3. Grill or broil salmon about 4 minutes on each side, depending on size. The filets should flake easily with a fork when they are done.
4. Gently remove skin and bones, and shred the filets with a fork.
5. Place rice in four deep bowls, arranging fish atop rice. Sprinkle with watercress. Pour hot brewed sencha into bowls until rice is nearly submerged.
6. In a small bowl, dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.
7. Serve immediately.