Easy Chirashizushi with Salmon Flakes

• 2 tbsp and plus Salmon flakesor commercial)
• 1 tbsp White sesame seeds
• 2 rice bowlfuls Cooked rice (warm)
• 1 tbsp Sushi vinegar
• 1/2 Cucumber
• 2 eggs Kinshi tamago

1. Mix beaten eggs with 1 teaspoon of sugar, a pinch of salt, and 1 teaspoon of sake.
2. Make kinshi-tamago by frying a thin omelet in a pan and cutting it into thin strips.
3. Mix the warm rice with sushi vinegar, salmon flakes and white sesame seeds.
4. Julienne the cucumber and sprinkle onto the rice.
5. Place the kinshi-tamago on top and garnish with red pickled ginger.
6. Note If you don't have store-bought sushi vinegar, make your own.
7. Mix 1 tablespoon of sugar, 1 and 1/2 tablespoons of vinegar and 1/2 teaspoon of salt.
8. To dissolve the sugar, microwave for about 30 seconds.
9. This is a luxurious version with marinated sashimi bonito + sweet & sour pickled lotus roots + thick Japanese omelet + steamed prawns + salmon roe.

white sesame seeds, rice, vinegar, cucumber, eggs

Taken from cookpad.com/us/recipes/152333-easy-chirashizushi-with-salmon-flakes (may not work)