Ingredients (4 servings)
2 cups rice
1 sheet(5cmx5cm) dried kelp(Kombu)
2 tbsps sake
60cc sushi rice vinegar
2 slices lightly salted salmon
pinch of salt
1 tbsp sugar
2 tbsps white sesame seeds
crumbled dried seaweed (Mominori)
green beans (boil and cut into fine strips)
pickled ginger (Amazu shoga)
１ Wash rice. Add slightly less water than usual, kelp and sake to the rice and cook.
２ Put salmon in a microwave oven for about 3-4 minutes (600W) without plastic wrap. Take off skin and bones carefully, flake and sprinkle sake (not included in recipe) over it.
３ Season eggs with salt and sugar and mix well. In a frying pan, make scrambled egg, stirring constantly with several chopsticks.
４ When rice is cooked, pour sushi rice vinegar and sesame seeds over cooked rice. Mix quickly with a chopping motion while fanning.
５ Divide sushi rice in half. Mix salmon flakes with half of the rice and put aside the other half.
６ Cut a milk carton into 4cm lengths. Shape it into a diamond. Place salmon sushi rice halfway in a milk carton and press down flat using plastic wrap. Spread seaweed over sushi rice. Place another layer of white sushi rice. Place scrambled eggs on top of rice.
７ Press down firmly and take off rice from the carton. Garnish with julienned green beans and ginger.