Chop the turnip greens into small pieces and boil them a little to drain water. Grill the salmon well, and remove any bones and the skin. Then cut and tear to pieces by chopsticks or a fork.

Mix the vinegar, sugar and salt.

To make "Kinshi-Tamago": Beat the egg, mirin/sweet sake and a pinch of salt in a bowl. Pour olive oil into a pan on medium heat and add half an egg to make a very thin fried egg. Remove it to a chopping board and do the same thing with another half.

Place the 2 slices of fried eggs on a chopping board. Cut them in half and from the edge, cut into thin strips.

Put the cooked rice (a bit harder is better for Sushi) into a big bowl. Pour in the mixed ingredients from step 2, and mix with a wooden spatula with a cutting motion, but make sure not to knead the rice otherwise it will become too sticky.

Next add the salmon and turnip greens while mixing lightly. Finally, sprinkle in the sesame seeds.

Serve rice on a plate, put "kinshi-tamago" on top of the rice and add the torn seaweed to garnish.