For the sushi rice
2 cups Spekko Jasmine Long Grain White Rice
5 Tbsp rice vinegar
1 ½ Tbsp sugar
⅓ tsp salt
For the Kinshi Tamago
2 eggs
¼ tsp salt
Oil
For the other toppings
4 cooked prawns
120g fresh tuna sashimi
120g fresh yellowtail sashimi
120g fresh salmon sashimi
½ avocado
For the garnish
Shredded nori
Shiso leaves, thinly sliced (can be replaced with mint, Thai basil, sweet basil, grape leaves, lemon basil, lemon thyme, green onion, or coriander)
Red and black fish roe
Japanese cucumber, very thinly sliced
Sesame seeds, toasted
Lemon, thinly sliced, and Soy sauce
Method
Cook the rice - use package instructions.
While it’s still warm, mix together the rice vinegar, sugar, and salt. Transfer the rice to a large bowl and gently…