Rinse 2 cups of short-grain brown rice.

In a medium saucepan, bring the rinsed rice, 1/2 teaspoon of salt, and 4 cups of water to a boil.

Cover the saucepan, reduce heat to a simmer, and cook for about 50 minutes, or until the rice is tender.

Remove the rice from heat, uncover, and fluff with a fork.

Cut the nori into 1/4-inch strips and set aside.

Slice 2 green onions crosswise (including green parts) and set aside.

Preheat broiler.

Rub a baking sheet with 2 teaspoons of vegetable or canola oil.

Place 1 pound of black cod (about 2 fillets) on the oiled sheet and turn over to oil both sides.

Sprinkle the fish with the remaining 1/2 teaspoon of salt.

Broil the fish 3 to 4 inches away from the broiler until cooked through, about 5 minutes (flesh should flake easily and be opaque in the center).

Transfer the cooked fish to a plate and set aside.

When rice is cooked, bring 8 cups of water to a boil in a separate pot.

In a large teapot, measuring cup, or pitcher, pour the boiling water over 8 tea bags of genmaicha.

Let the tea steep for 5 minutes.

Put 1 cup of cooked rice in each of 4 large soup bowls.

Place 1/2 of a black cod fillet on top of each bed of rice.

Pour 2 cups of the hot genmaicha tea over each bowl.

Sprinkle each bowl with sliced green onion and black sesame seeds.

Serve immediately with bowls of nori strips, tamari (or soy sauce), and toasted sesame oil on the side for optional additions.