Add sushi vinegar to hot cooked rice and mix well. Set aside to cool.
Egg sushi: Combine all ingredients and make scrambled eggs in a pan. Inari Sushi: Open up the atsuage and slice into two. Salmon Sushi: Chop the salmon into 5 cm-sized pieces. California Rolls: Slice the avocado and cream cheese into 1 cm sticks.
Place the egg, inari, and salmon sushi on plastic wrap. Top on rice rolled into balls. Gather the corners of the wrap into the center and squeeze to make a ball-sized sushi. The photo shows my arrangement for Christmas.
For the California rolls: Place the nori on plastic wrap. Spread the rice on top.
Flip it over. With the nori facing up, top with all ingredients and roll it up with your sushi mat. Set it aside for the ingredients to settle down, then slice into sixths.
Arrange and serve.
Story Behind this Recipe
Bite-sized rice is perfect to serve in parties, so I made them into little balls of sushi and sushi rolls.
The temari sushi balls will turn out nicely if you squeeze them firmly with plastic wrap. The key to slice the California roll nicely is to set it aside for a while for it to secure on its own.