Heat some oil in a frying pan and cook the ● ingredients to make scrambled eggs.
Slice the cucumber with a vegetable peeler into long, thin shavings.
Cut the salmon into roughly the width as the cucumber slices (you could skip this step if you wanted).
Arrange on a plastic wrap, like this. Cut the cucumbers as needed before positioning them.
Press the mixed ingredients from Step 5 into a mold. Drizzle mayonnaise from one side to the other. Stack in this order: sushi rice from Step 1, scrambled eggs from Step 2, and sushi rice from Step 1.
Close the ends of the plastic wrap in Step 6. Put the lid on the mold and press tightly.
It looks like this when you take the sushi from Step 7 out of the mold. Cut into bite-sized pieces. If it's difficult to cut, you can cut it covered in plastic wrap, then remove wrap, and arrange on a plate...
This is the grainy mustard I used.
Story Behind this Recipe
I won some mustard to try out.
You could also roll up the rice with a makisu (bamboo mat) if you don't have a mold. You could also serve with the mayonnaise mixture on the side instead of sandwiching it.