Chirashizushi

Method

1. 1 Cook the rice until slightly dry, then mix with vinegar, sugar, and salt, and let it cool for 5 minutes.
2. 2 Fry the egg very thinly, then cut it into strips to make kinshi egg.
3. 3 Slice the salmon and tuna into thin slices, boil the shrimp for 2 minutes, then peel them.
4. 4 Spread the vinegared rice in a wide bowl, then top with shredded egg and sliced cucumber.
5. 5 Arrange the seafood in blocks of color, then sprinkle with shredded seaweed.
6. 6 Serve immediately with soy sauce mixed with wasabi.