Salmon and Pickle Rice 　　(Sake no Maze-gohan)
3 cup rice (kome)
2 piece salted salmon (shio-jake)
8 green beefsteak plant leaves (ao-jiso)
1 pack shibazuke pickle
2 Japanese ginger (myouga)			ao-jiso	myouga
2 tbsp sesami seeds (goma)
1 sheet dried laver, largest size (yaki-nori)
1. Cook rice. 2. Grill both sides of the salted salmon and flake into small pieces except bones and skin. 3. Cut green beefsteak plant leaves and Japanese ginger into thin strips. Roast sesami seeds until sputter. Cut shibazuke pickles into fine chop. Tear dried laver into small pieces. 4. Combine cooked rice, grilled salmon, shibazuke pickles and sesame seeds, and mix well. 5. Serve in individual bowls, with dried laver and green beefsteak plant leaves spinkled on top. Serves 4