Cook sushi rice according to package instructions.

Heat 3 tablespoons rice vinegar and 1 tablespoon mirin with 2 teaspoons of sugar and 1 teaspoon of salt until just before boiling, stirring until the sugar and salt have dissolved.

Pour the vinegar mixture over rice and let cool for 30 minutes.

Wash the cucumber, cut into very thin slices, mix with 1 pinch of salt & sugar, the rest of the vinegar & sesame oil and let it steep for 15 minutes.

Mix eggs, soy sauce & mineral water, fry in a pan with 1 teaspoon oil to make an omelette, then sprinkle with coriander & roll.

Fill a pan about 2 cm high with water, add salt &mirin and cook the prawns in it for 2 minutes.

Toast the sesame without fat in a non-stick pan.

Cut the algae leaf into very thin strips with scissors.

Rinse the salmon fillet, pat dry and cut into thin slices.

Drain the cucumber slices in a colander.

Mix the sushi rice with the seaweed strips, sprinkle with sesame seeds, and arrange the cucumber,omelette pieces with shrimp and salmon on the rice.