Broiled Salmon and Scrambled Egg Sushi Bowl

Prep sushi rice. Rinse the rice until the water become clear. Drain the rice thoroughly with a strainer for 15 minutes. Place the rice in a inner pot of a rice cooker. Add the amount of water indicated in your cooker. Start the rice cooker.

Meanwhile, make the sushi vinegar. Mix rice vinegar, sugar, and salt in a heat resistant container, and microwave for 20 seconds until sugar and salt are melted.

When rice is ready, let it steam 10 more minutes in the rice cooker. Transfer the steamed rice to a large bowl and pour sushi vinegar in slowly from the edge of bowl. Fold the rice gently with a rice paddle. Be carefully not to over-mix to avoid glutinous soggy rice. Cover the bowl with a kitchen towel to keep the rice from drying out.

Prep for the toppings. Rub the salt on the whole surface of a salmon fillet. Let it rest for 30 minutes. Preheat the broiler with high setting. Place the fillet on a rack with a baking pan. Position the salmon skin side down about 6 inches from the heat source and broil for about 10-12 minutes. Flip the fillet to crisp up the skin. When it cools enough to handle, flake the salmon. Sprinkle salt to season. Salmon flakes should be seasoned enough.

Mix eggs, mirin, and kosher salt in a bowl. Heat canola oil in a pan, pour in the egg mixture. As the bottom of the egg mixture starts firming up, stir with chopsticks. Once the egg is fully cooked and scrambled, remove from the heat and set aside.

Mix sliced cucumber and kosher salt. Let it rest for a few minutes. Squeeze water out of cucumber.

Mix sushi rice with toppings, scrambled egg, toasted sesame seeds, cucumber, flaked salmon. Serve it on a platter topped with ikura and shredded shiso leaves.