Salmon and Salmon Roe Oyako Chirashizushi

• 360 ml Uncooked white rice
• 2 tsp Sake
• 3 cm Kombu
• 3 tbsp Vinegar
• 2 tbsp Sugar
• 1 1/2 tsp Salt
• 1 White sesame seeds
• 1 Shredded nori seaweed
• 1 piece Lightly salted salmon
• 2 Eggs
• 1 Marinated salmon roe (ikura)
• 1 Shiso leaves

1. Rinse the rice well.
2. Put the rinsed rice, sake and konbu seaweed in the bowl of a rice cooker, add the usual amount of water and cook.
3. Put the freshly cooked hot rice in a large bowl.
4. Sprinkle in the combined sushi vinegar ingredients, and mix together using a cutting motion.
5. Cover with a moist wrung-out kitchen towel, and leave to cool to body temperature.
6. Cook the salmon on a grill, and take off the skin and bones.
7. Make kinshi tamago - finely shredded thin omelette.
8. Shred the shiso leaves.
9. Mound the sushi rice on a serving plate.
10. Top with white sesame seeds, shredded nori, salmon, kinshi tamago, salmon caviar and shiso leaves in that order, and it's done.
11. You can also mix in thinly sliced cucumber that's been massaged with a little salt and wrung out tightly.
12. Try adding some cooked nanohana (broccolini) or lotus root cooked in vinegar water, to make it that much more spring-like.

white rice, sake, vinegar, sugar, salt, white sesame seeds, salmon, eggs, salmon, leaves

Taken from cookpad.com/us/recipes/188144-salmon-and-salmon-roe-oyako-chirashizushi (may not work)