Salmon And Rice In Oolong Tea

1 pc/175 g Salmon steak
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1 tsp Salad oil
1 bowl Steamed rice
1 cup Oolong tea, freshly brewed
Seaweed
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1/3 tsp Maggie sauce
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Wasabi to taste
Spring onion, roughly shredded
Salt

Rub the salt on the both sides of salmon steak. Let marinate for about 30 minutes. Tear the seaweed into small pieces or cut into shreds.
Heat up a skillet with oil and pan-fry the marinated salmon steak until golden on both sides. Slice it into the smaller chunks and set aside.
Scoop rice in a bowl, (if the rice is left from the last meal, then warm it up in a microwave for 1-2 minutes.) Pour in the freshly brewed hot Oolong tea and drizzle with Maggie sauce. Add in wasabi and spring onions. Stir gently and serve immediately.