1 Grill or fry the salmon.
2 Flake the cooked salmon.
3 Beat the eggs together and add the cornflour mixed with half a teaspoon of water. Heat an oiled frying pan and cook the mixture as you would a pancake.
4 Thinly slice the cooked eggs.
5 Warm the rice vinegar, sugar and salt, then add to the cooked hot rice. Mix well.
6 Add the flaked salmon, sesame seeds and chives to the seasoned rice.
7 Stir together well.
8 Serve with the slices of egg and shredded nori.
INGREDIENTS (Serves 2)