800g short-grain rice (Japanese)
1cm kombu (kelp)
10ml rice vinegar
1/6 tsp of sugar
1/3 tsp salt
75g of salmon (6 slices)
tsp salmon roe
1 tsp caviar
wasabi (Japanese horseradish)
Mix rice lightly in plenty of water and immediately drain. Stir as you press rice hard with the palm of your hand add water and rinse out. Repeat 3-4 times until water becomes almost clear then drain.
Add 100ml of water and add kombu for five minutes and cook in the rice cooker.
Mix the salt sugar rice vinegar.
Empty rice when cooked into a large wooden tub sprinkle with vinegar dressing cooling with a fan. Mix with wet wooden spatula in a cutting manner.
Form the rice into a rectangular shape pressing lightly with the right index finger and middle finger. Garnish inside a piece of salmon with little wasabi. Place the salmon eggs and caviar on top of the rice then the raw salmon and lightly press rice and salmon.