-
1
Cook the rice with the konbu seaweed.
-
2
You can omit the konbu seaweed if you like.
-
3
While the rice is cooking, grill the salmon, take off the skin and bones and flake.
-
4
Slice the cucumber and put it in a plastic container with a little salt.
-
5
Shake it around a bit, and leave until some moisture comes out of the slices.
-
6
Chop up the shiso, beni shouga (or regular ginger or myoga ginger.
-
7
You can omit these for children).
-
8
Mix the ingredients together in a small pan and bring to a boil to melt the sugar.
-
9
When the rice is done, turn it out into a sushi tub (sushi oke).
-
10
Alternatively, wet the inside of a large bowl, drain and then put the rice in.
-
11
Mix with the sushi vinegar from Step 5.
-
12
When the sushi rice is mixed, cool it rapidly by fanning it, and mix in the sesame seeds.
-
13
While the rice cools, beat the eggs, season with a little salt and make usuyaki tamago (very thin omelettes).
-
14
Shred finely to make kinshi tamago when cool.
-
15
When the rice has cooled down, mix in the flaked salmon, tightly squeezed out cucumber slices, shiso and beni-shouga.
-
16
Done!
-
17
Mound on a serving plate and top with kinshi tamago and shredded nori.
-
18
Enjoy.
-
19
This is a children's version for Hinamatsuri (Girl's Day).
-
20
This is an adult version for Hinamatsuri.
-
21
It's topped with sugar snap pears and ikura (salmon roe).
