Mosaic Sushi

Bahan-bahan (3 porsi)

• 3½ cups cooked Japanese short-grain rice
• 4 Tbsp rice vinegar (unseasoned)
• 2 Tbsp sugar
• 1 tsp Diamond Crystal kosher salt
• toasted white sesame seeds
• 3 slices sashimi-grade salmon
• 3 slices sashimi-grade tuna ((I used otoro))
• 6 pieces sashimi-grade shrimp (amaebi)
• 2 pieces cooked shrimp
• 1 piece sashimi-grade scallop
• 2 pieces cooked surf clam (hokkigai)
• 4 Tbsp Ikura ((save some for the garnish))
• 1 Tamagoyaki (Sweet Rolled Omelette) ((only need a few thin slices))
• 1 Japanese or Persian cucumber ((only need a few slices))
• 2 snap peas
• 1 red radish ((thinly sliced))
• 2 Tbsp green peas ((blanched))
• 1 okra ((blanched; only need a slice or two))
• 1 slice lemon
• yuzu zest ((you can use lemon zest))
• kinome leaves ((you can use a tiny parsley leaf))
• chives
• tobiko (flying fish roe)
• edible gold leaf flakes