Mix together the *flavoring ingredients (☆using store-bought sushi vinegar, or freshly squeezed yuzu juice).
Julienne the shiso leaves, soak briefly in water, drain, and then cut into finer strips.
Wrap the salmon in paper towels, and microwave. Flake the fish.
Mix the sushi vinegar with hot rice, let cool, and mix in the salmon, shiso leaves, and sesame seeds while slightly warm.
Arrange onto plates and top with more sesame seeds and shiso leaves.
Story Behind this Recipe
This is a summer version of chirashizushi.
This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves.