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Put the all ingredients of scrambled eggs in the small pot.
Turn the heat and mix them quickly with 6 chopsticks.
Add sushi-vinegar to warm rice.
Prepare molds like pound cakes or plastic container.
Spread the cling film and stuff the mold with scrambled eggs flatly.
Stuff the mold with the half of vinegared rice and tsukudani of kombu.
Press it tight to bring out its flavor.
Stuff another mold with smoked salmons and perilla leaves in order.
Put perilla leaves on the stuffed vinegared rice.
Press it tight and cut it into proper sizes for ease of eating.
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