1. According to the ratio of 1:1 or 1:1.1 rice water, simmered rice will be drier.
2. When braising the rice, slice the cucumber and sprinkle with salt, mix well and wait for the water to come out.
3. Marinate the delicious salmon with salt koji one night in advance, (you can omit this step if you have salted salmon) rinse off the salt koji and dry it with a kitchen paper towel.
4. Wrap the salmon in tin foil, put it in the oven at 160 degrees and bake it for about 15 minutes, don't burn it, just grill the cooked fish with a pink color that can be separated. Adjust the time according to the firepower of the oven.
5. Beat the egg mixture and fry it until it is cooked and shovel it into small pieces with a spatula.
6. Add the sushi vinegar to the simmered rice while it is hot, beat and mix well.
7. Pour the cucumber into the water, squeeze it to remove the juice, add the rice with the salmon eggs and mix well.
8. Sprinkle a lot of sesame seeds on it and it will be fine.
