I cooked enough rice for two bowls and simmered a small piece of Konbu with the rice. I filled the hot rice into a wooden bowl and added a mixture of mirin, sugar and rice vinegar and fanned the rice until lukewarm.
For the vinegar-mix - according the small amount of rice, I used about 1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon mirin and 1 pinch salt.
I divided the rice to two bowls and decorated: thick pickled* salmon slices (which I glazed with a sirupe cooked from soy sauce, sugar, lemon juice and sake), a few spoons fish eggs, sliced spring onion, shredded nori, pickled ginger, yuzu-paste.
*) mild pickled salmon is a great substitute for fresh salmon.