In a large skillet over medium heat, season the salmon with the salt, black pepper, and garlic powder. Add oil to the skillet, and cook the salmon to your liking, about 7 minutes, flipping once halfway through.
In a serving bowl, layer in the rice, and top it off with the ochazuke.
Top with the cooked salmon, then the furikake, scallion, and wasabi. Pour on ½–1 cup of the hot tea to taste.
