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1
Make sushi rice using sugar, salt, konbucha (salted kelp powder) and vinegar, or use ready-made sushi vinegar or sushi powder mix.
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2
Make a thin omelet and let cool.
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3
Remove stems of shiso leaves.
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4
Cut face parts out of nori seaweed and keep the scraps since they will be used for the filling.
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5
Line a cake tin with plastic wrap.
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6
Arrange the smoked salmon on the bottom of the pan, overlapping the slices.
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7
Put 5 of the shiso leaves on top of the salmon.
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8
Spread half of the sushi rice on top of the shiso leaves.
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9
Make another layer with the remaining shiso leaves and the thin omelet.
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10
Tear the leftover nori seaweed into pieces and sprinkle it on top.
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11
Spread the remaining sushi rice on top as the final layer.
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12
Cover with plastic wrap and press firmly with the bottom of a glass or with your hand.
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13
Cover with a plate and carefully invert.
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14
Remove the layer of plastic wrap and make the face cut out of nori seaweed.
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15
Cut it in slices, like a cake.
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16
The omelet didn't stick to the rice very well, so it might be good to spread a bit of mayonnaise on it in Step 4 to help it hold together.
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17
Since it is a kind of sushi, you could serve it with soy sauce, but since the salmon is already salty, you won't need much.
