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1
Cook the rice using a little less water than usual, then steam for 15 minutes.
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2
Heat the ingredients, except for the lemon juice, just until the sugar melts.
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3
Allow to cool, and once cooled, add the lemon juice.
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4
Transfer the rice to a handai (or large bowl), and gradually pour over the sushi vinegar from Step 1.
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5
While fanning with a fan in an upward motion, mix the rice in a cutting motion with a rice spatula, taking care not to crush the grains of rice.
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6
The sashimi I used in this recipe was a mix of sashimi.
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7
Thinly slice any thick pieces.
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8
Add 1-2 teaspoons of sugar and 1 tablespoon of water to 1 egg to make the soboro, then pass it through a strainer.
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9
Place half a spoonful of rice onto a piece of plastic wrap and squeeze into a ball.
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10
Make enough balls for the toppings that you have.
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11
Then place a sushi topping onto the same plastic wrap, place the rice ball on top, and squeeze together again.
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12
[Egg soboro (salmon roe)]
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13
[Squid & shiso leaf (ginger)]
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14
[Squid & shiso leaf (salmon roe)]
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15
[Tuna (green onion)]
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16
[Salmon (green onion)]
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17
[Yellowtail (ginger)]
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18
[Octopus (pickled myoga)]
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19
[Octopus (wasabi)]
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20
[Smoked salmon (lemon)]
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21
[Smoked salmon (cream cheese & black pepper)]
