Steps

1. In a bowl, dissolve 1/2 tsp Potato Starch and 2 tsp Water thoroughly.
   🕒 00:54
2. In a separate bowl, combine 1 Egg and a pinch of Salt, and mix until well beaten.
   🕒 01:02
3. Heat oil in a frying pan over medium heat. Once hot, pour in the beaten egg thinly to make a thin omelet.
   🕒 01:13
4. Once one side is cooked, flip and cook for about 10 seconds. Remove and let cool. This is the key! Adding the potato starch slurry makes it tear-resistant and creates beautiful shredded egg.
   🕒 01:36
5. Heat oil in the same frying pan over medium heat. Place 1 Salted Mackerel Fillet (100g) skin-side down and grill until browned.
   🕒 01:57
6. Once browned, flip, cover, and steam over low heat for 3 minutes. Remove and let cool.
   🕒 02:10
7. Pour 2 tbsp Pickled Ginger Liquid and 1/4 tsp Salt over the warm 400g Cooked Rice. Gently mix as if cutting the rice, and let it cool slightly. This is the key! If you don't have pickled ginger liquid, you can substitute with sushi vinegar.
   🕒 02:34
8. Roll the cooled thin omelet and slice into thin strips.
   🕒 03:07
9. Remove the stems from 8 Shiso Leaves and slice thinly.
   🕒 03:20
10. Finely chop the 30g Pickled Ginger.
    🕒 03:27
11. Set aside about 1/3 of the shredded egg and chopped shiso leaves for topping.
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12. In the bowl with the rice, add the remaining shredded egg, chopped shiso leaves, chopped pickled ginger, 1 tbsp Toasted Sesame Seeds, and the cooled salted mackerel.
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13. Gently flake the mackerel and mix everything together.
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14. If the seasoning is too light, adjust with salt to taste.
    🕒 04:10
15. Plate the sushi and sprinkle the reserved shredded egg and shiso leaves on top in the center to finish.
    🕒 04:16