1 1/2 rice cooker cups' worth (270 ml of uncooked rice, cooked and flavored)
Toasted white sesame seeds
Usuyaki tamago (very thin omelette)
Salmon caviar (ikura)
Before cutting the milk carton as shown in the photo, make 2 lines with a magic marker on the inside of the carton: on 2.5 cm from the bottom and one 5 cm from the bottom. (See the photo in Step 2)
Line the carton with plastic wrap. The lines are guidelines when you pack in the rice.
Mix the sesame seeds with the sushi rice. Thinly slice the cucumber. Cook a sheet of usuyaki tamago and shred it finely to make kinshi tamago. (I add a bit of sugar to the egg.)
Line the bottom of the carton/mold with smoked salmon, leaving no gaps. Layer a shiso leaf on top.
Stuff in the sushi rice with sesame seeds up to the bottom line. Add some kinshi tamago and a layer of cucumber slices.
Pack in more sushi rice up to the top line. Squeeze the carton from all sides to neaten up the molded rice. Leave for a while.
Invert the carton to take out the molded rice. Peel off the plastic wrap, and cut into 12 portions. Wet the knife each time you cut a slice.
Transfer to a serving plate, top with some ikura (salmon caviar) and it's done.
Story Behind this Recipe
I made a cute looking sushi with a just a little extra effort.
I put some ingredients in the middle of the rice so I put a line on the carton, but you can skip that of course. (I found out that this falls apart easily if you put kinshi tamago (shredded thin omelette) in the middle. It looks nice but...sorry.) Cut the pressed sushi carefully, since it falls apart easily.