Zakuro-Zushi Sushi

For the zakuro-zushi sushi recipe, the rice must be cooked first. Rinse the rice several times until the water runs clear. Transfer the rice to a sieve and set aside for 1 hour. Then put the rice in a saucepan, pour in water, add kombu and put on medium heat, covered with a lid. When the water boils, remove the seaweed, reduce the fire to a minimum and cook for another 10-12 minutes until all the liquid has evaporated. In a separate bowl, mix vinegar, sugar and salt. When the rice has cooled slightly, mix it with the vinegar mixture.

Next, you need to cook an omelet. In a deep bowl, beat one egg, yolk, sugar, soy sauce and salt. Heat vegetable oil in a frying pan, pour in the egg mixture and cook the omelette over medium heat. The omelet will be very thin, like a pancake, so you don't need to flip it. Transfer the finished omelet to a board and cut out circles using a glass or a notch.

Cut the nori sheet into 4 pieces. Put a sheet of nori moistened with rice vinegar on the film, on top of a circle of omelet. Shape the rice into a small ball and put it on top of the omelet. Bring the edges of the nori together, wrapping in clingfilm and forming into a ball.

Cut salmon or trout into small cubes. The fish should be cut very, very finely so that after laying it out it looks like eggs.

Leave the formed sushi for 15 minutes, and then remove from the film seam down. Make a criss-cross cut across the top of the ball, cutting through the nori and omelet.

Open the ball, and put the chopped salmon in the middle. Sprinkle sesame seeds on top and serve zakuro-zushi sushi with soy sauce.