Cook your rice with a little less oil than you would normally use. If your rice cooker has special calibrations for sushi rice, you should go by those.
Combine the ingredients marked ☆ to prepare your sushi vinegar mixture.
Transfer the freshly cooked rice into a bowl or large vat. Drizzle in the sushi vinegar mixture evenly onto the rice. Make sure the vinegar mixture coats your rice evenly, by mixing in gentle cutting motion.
Let your rice cool down once the vinegar's mixed in. Place a slightly damp cloth over your vat of rice so it doesn't dry out in the process.
Place a piece of salmon on a sheet of cling wrap, and top that with a portion of sushi rice. Ball the two into a round shape, using the cling wrap. Squeeze gently and twist the top of the cling wrap to shape the your sushi ball.
Remove the wrap, and place on a piece of sliced cheese that's been cut into the shape of a star.
Place a portion of the sushi rice on a sheet of plastic cling wrap, using it to shape the rice into a ball. Remove the rice from the wrap once its shaped.
Divide the negitoro into equal portions to match the number of sushi balls, and shape each portion into a cone-shaped hat.
Give each ball of sushi rice a little triangular hat by topping on some negitoro.
Top each hat with a kernel of corn.
Make cut-outs of the eyes and mouth from nori, and stick them on to give your sushi little faces.
Story Behind this Recipe
Sometimes it's nice to change things up with some sushi on Christmas, since it can get a little bit tiring to have the same thing every year.
Using two straight pieces to make a little pointy mouth makes it easier. Cutting through multiple sheets at once can speed up the process too.