To smoke the salmon:
Line a wok or stovetop smoker with 2 squares of heavy-duty foil. In a small bowl, combine the rice, tea leaves, brown sugar, star anise, ginger, peppercorns and cinnamon, and spread the mixture on top of the foil. Fold the edges of the foil over the mixture to make a packet. Heat over medium-high heat until it starts to smoke. Put a wire rack or metal vegetable steamer over the smoking spices and place the salmon on top. Lightly coat with cooking spray and cover the wok with a lid. Reduce the heat to low and smoke for 20 minutes, or until the salmon is a beautiful mahogany colour and just cooked through. Cooking time will vary depending on the thickness of the fish. Serve drizzled with the sesame oil and scattered with the spring onions, coriander and black sesame seeds.