-
1
Cook the Japanese short-grain rice by the absorption method. While the rice steams in the pot, dissolve the sugar and salt in the rice vinegar over gentle heat to make the sushi-zu. Keep the sushi-zu at room temperature.
-
2
Turn the cooked rice immediately into a wide, non-metallic bowl — a lacquer or wooden hangiri is traditional. Pour the sushi-zu evenly over the hot rice. Fold with a flat wooden paddle using a cutting motion, turning the rice from the edges inward. Fan the rice as you fold to drive off excess moisture. This step is where the dish lives or dies: the rice must be folded, never stirred, so each grain remains intact and glossy, and the seasoning must be absorbed while the rice is still steaming hot. The finished sushi-meshi is translucent-surfaced, just perceptibly sticky, and carries a clean vinegar scent without sharpness.
-
3
Allow the sushi-meshi to cool to body temperature or room temperature. Cold rice is mealy and will not receive toppings properly; test by pressing a few grains against the inside of your wrist — they should feel neither cold nor warm against the skin.
-
4
Cook the beaten eggs in a lightly oiled pan as a thin, even omelette. Remove when the surface is just set — no browning. Roll and cut into fine strips. Hold all prepared toppings at room temperature.
-
5
Spread the sushi-meshi in an even layer in a lacquer box (jubako) or a deep bowl (donburi). Arrange the toppings on the surface with deliberate spacing, grouping each element so that the spring colour palette is legible: pink from the salmon and shrimp, yellow from the egg strips, green from the cucumber slices, orange-red from the ikura. Scatter the shiso chiffonade last. The toppings should not obscure one another; each element must remain visible as a distinct component.