Chirashizushi (Scattered Sushi)
The sheer amount of ingredients may intimidate you, but this isn't a difficult dish to execute. Making chirashizushi is moe assembly than cooking. What is essential is that you have all the Japanese condiments that gives this dish multiple layer of flavor.
Make sushi rice
Rinse the Japanese rice until the water runs clear.
Spread the newly cooked rice on a tray, drizzle in the rice vinegar and stir.
Allow the rice to cool, stirring the grains every few minutes.
Cook the omelette
In a bowl, beat the eggs with the dashi granules.
Coat the bottom of a frying pan with the tablespoon of oil and heat.
Pour the beaten eggs into the hot oil, tilting the pan around to allow the eggs to spread.
Cook the eggs until set then roll into a log using a spatula.
Transfer the rolled omelette to a cutting board and slice thinly.
Cook the salmon
Reheat the same pan where you cooked the egg (it already has enough oil).
Lay the salmon fillet and brown lightly.
Pour in the soy sauce, sake and mirin.
Cook the salmon over medium heat, uncovered, for five minutes then flip and cook for another three minutes.
Allow the salmon to soak in the sauce as it cools (if your salmon fillet has skin, cool it in the sauce with the skin side up) while you start assembling the chirashizushi.
Assemble your chirashizushi (scattered sushi)
Spread the sushi rice on a platter (optionally, drizzle in some of the teriyaki sauce from the pan).
Scatter the egg strips over the rice.
Break the salmon in chunks and arrange on top of the egg strips (again, optionally, you may drizzle in a little more teriyaki sauce).
Scatter the sakura denbu and kizami nori over everything on the platter.
Arrange the tobiko at the center of the platter.
Sprinkle the sliced scallions over everything.
Provide everyone with rice bowls into which they will ladle their portion of the chirashizushi.