short grain sushi rice
fine sea salt
1. get the sujiki ready first. carefully dunk whole lobe of sujiki into warm salted water. carefully separate eggs from the outer membrane. after eggs are removed, drain off excess water and marinade eggs with sake, soy sauce, and mirin. refrigerate.
2. for sushi rice, add sugar, a pinch of salt, mirin, and rice vinegar to hot cooked rice. mix well and allow it to cool.
3. to plate, place a bit of the sushi rice at the bottom of a bowl. top with a good portion of the sujiki, a lobe of uni, and garnish with wasabi, kaiware, and nori.