Salmon Sushi Rice (ซูชิหน้าแซลมอน)

1.Rinse Japanese rice until water run clear. Add water and cook according to rice cooker instruction. (Japanese rice usually use 10% less water than white rice). Once rice is cooked, add sushi vinegar and fold through until thoroughly combined. Fan the rice until slightly cooled.

2.While rice is cooking, mix all the ingredients for teriyaki sauce in the saucepan. Simmer until thickened and set aside to cool.

3.Bring 400 ml of water up to the boil. Add 80 ml of room temperature water into the saucepan. Add eggs and leave in the water for eighteen minutes. Plunge eggs into ice water afterwards.

4.Add rice into the mold. Cut salmon into thin slices and place on top of rice. Use blowtorch to char salmon until smoky.

5.Drizzle with teriyaki sauce and mayonnaise. Sprinkle with seaweed and crack egg in the middle. Garnish with tobiko and serve.