Steps

1. Wash 100g (1/2 bunch) of Mustard Spinach, cut into 3cm pieces, and place in a heatproof container.
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2. Cover with plastic wrap and microwave for about 2 minutes at 600 watts.
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3. Briefly blanch in cold water, let cool, and squeeze out excess water.
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4. In a bowl, combine 1 tbsp Shiro Dashi (White Soy Sauce Base), 1 tsp Japanese Mustard Paste, and 1/2 tsp Sugar. Mix well.
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5. Add the squeezed mustard spinach and 2 tsp Ground Sesame Seeds, and mix further.
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6. Thinly slice 1/2 Cucumber into rounds.
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7. Sprinkle a pinch of Salt on the sliced cucumber and let it sit for a while.
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8. Dissolve 1 tsp Potato Starch in 1 tbsp Water.
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9. Add a pinch of Salt to 2 Eggs and beat well.
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10. Lightly oil a frying pan, heat over medium heat, pour in the beaten eggs, and cook to make a thin omelet.
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11. Once cooked, flip and cook for about 10 seconds. Remove and let cool.
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12. Roll the cooled thin omelet and slice into thin strips about 2mm wide.
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13. Squeeze out the water from the salt-seasoned cucumber.
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14. Place 2 fillets (140g) of Salt-Cured Salmon in a heatproof container, cover with plastic wrap, and microwave for about 1.5 to 2 minutes at 600 watts.
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15. Remove the skin and bones from the cooked salmon, and flake the flesh coarsely. (Key Tip!) Carefully remove any small bones.
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16. Add 1.5 tbsp Sushi Vinegar Mix to 400g of Cooked Rice and mix by cutting through the rice.
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17. Add the flaked Salt-Cured Salmon and the squeezed Cucumber.
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18. Add half of the reserved shredded omelet and 1 tbsp Toasted Sesame Seeds, and mix until uniform.
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19. Plate the mixed rice and top with the remaining shredded omelet in the center.
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20. Garnish with shredded shiso leaves or chopped nori seaweed as desired, and it's complete.
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