Salmon Teriyaki on Chirashi Sushi

For the sushi rice:

1. Wash the sushi rice three times with cold water, place in a saucepan and fill up with 500 ml of water. Place a kitchen towel between the lid and the pot, bring the rice to the boil, turn off the heat and let the rice swell for about 20-25 minutes.
2. For the sushi dressing, briefly bring the rice vinegar, salt and sugar to the boil so that the crystals dissolve, then set aside. Cut the carrots and bamboo into very small cubes and put them in a saucepan with the peas. Add 200 ml water, sake and sugar, steam the vegetables until soft and drain. Chop the ginger and add to the vegetables. Toast the sesame seeds in a pan without fat until they start to smell. Pour into a bowl, allow to cool and mix with black sesame seeds.
3. Transfer the cooked rice into a bowl, carefully mix the vinegar mixture into the cooked rice. Then mix the vegetable mixture with 3 teaspoons of sesame seeds. Cover and set aside the sushi rice until serving.
4. Blanch the snow peas in a little water. Whisk eggs with sugar, sake and water and fry very thin omelets in a lightly oiled, coated pan. Roll up the omelets and cut into strips approx. 0.5 cm wide, set aside. Cut the nori sheet into small pieces with the scissors.

For the teriyaki sauce:

1. Mix the mirin, soy sauce and sugar, bring to the boil briefly. Mix the cornstarch with a little cold water until smooth and thicken the teriyaki sauce with it.

To garnish:

1. Distribute the snow peas on the plates, each with a serving of sushi rice. Garnish with a few strips of omelette, the remaining sesame seeds and the nori leaves.
2. Only then wash the salmon fillets, pat dry and fry them in a little oil on all sides up to a core temperature of approx. 60 degrees. Add to the sushi rice and coat the salmon with the teriyaki sauce.