<How to make> 1, Washing and boiling rice (1) Put rice into a bowl. (2) Pour water and drain it as soon as possible. This is to eliminate the flavor of rice bran. (3) Wash rice by stirring and gently pressing it on the bowl by hand. (4) Pour water again and drain it. (5) Repeat the processes (3)and(4) 4～5times, which will make the stirring water clear. (6) Pour water equal to the rice volume. (7) Put a konbu and soak in the rice for 30 minuets. (8) Switch on the rice cooker.
2, Making shari (rice mixed with vinegar)
(1) Mix rice vinegar, sugar, and salt. (2) Pour it into the fresh-boiled rice in the rice cooker and toss it a couple of times. (3) Transfer it into a hangiri or a tray. (4) Toss rice with a syamoji～spatula in the tray. In parallel, fan the rice by an uchiwa, which makes rice shiny. (5) Cool down to the room temperature.
3, Forming sushi
(1) Lay a sheet of plastic wrap over the plastic box. (2) Lay smoked salmon covering all the bottom of the box (1). (3) Cover the salmon with the rice (about 1,5 inches). Press rice down with hand. (4) Wrap the contents to keep it moist. Wait for 10 minutes in the room temperature. (5) Open wrap, turn box over and remove contents. (6) Cut it into small pieces. Put a small pieces of lemon over it. (7) It will be ready to eat !