Black pepper and white sesame seeds for topping (to taste)
Rinse the rice, and cook in a rice cooker using a little less water than usual. When it's cooked, mix in the sushi vinegar (using the amount indicated in the manufacturer's instructions on the bottle) and leave to cool. (See Hints.)
These are the additions to the rice.
Season the eggs with salt and pepper (not listed in the ingredient list) and make iritamago or finely scrambled eggs, and let cool.
Drain the corn kernels.
Cut the cheese and ham into 1 cm dice. Cut the bell peppers into 5 mm dice.
If you don't like bell peppers or for children, you can use cucumber instead! I recommend bell peppers though.
Mix the sushi rice and the other ingredients together, and it's done.
I added black pepper on top since this was intended to be eaten by adults.
To make delicious sushi rice from scratch, see Recipe ID: 2086802.
Story Behind this Recipe
A long, long time ago...this used to be on the school lunch menu. I think it was like this...but I may have completely made it all up! It's still delicious, anyhow.
When cooking the sushi rice, I add konbu seaweed and some cooking sake (which contains salt). The rice will be subtly flavored with umami and salt. After mixing the sushi rice, let it rest and steam for about 5 minutes before cooling it down. This way the vinegar permeates the rice, which becomes delicious. There are quite a lot of additions, so you could increase the rice to 3 rice cooker cups.