Marinate the shiso leaves for a while in wasabi soy sauce. Rinse the rice and cook in a rice cooker with the konbu seaweed using a bit less water than normal.
When the rice is cooked, transfer to a container (a a wooden sushi bowl is the best), mix the ◎ ingredients (vinegar, sugar, salt) together to make sushi vinegar, and pour onto the rice. Mix using a cut-and-fold motion.
Put the sushi rice onto serving plates, top with the marinated shiso leaves from Step 1, add slices of sashimi of your choice and it's done. Pour some more wasabi soy sauce on top.
Story Behind this Recipe
I received some uni (sea urchin) as a gift, so I wented to get some sashimi fish in a hurry and made an instant (cutting corners) sushi rice. The next time I may challenge myself by making chirashi sushi and proper sushi rice. But this instant sushi rice is tasty enough if you're making a small amount.