Rinse the rice. Add coconut milk and some water until reach the required level on your rice cooker pot. Once cooked, remove rice from cooker to allow steam escape and cooling to room temperature.

Rinse the dried shrimp and drain. Chop finely.

Peel the ginger. Chop finely.

Peel the garlic. Chop finely.

Peel the shallots. Chop finely.

Add dried shrimp and salt. Saute till bubbling with fragrance. Remove the shrimp mixture to leave aside for cooling to room temperature.

Prepare seaweed sheet on sushi mat.

Add rice, shrimp mixture, and pork floss.

Roll up and cut into 6 portions.