Chirashi zushi.

Upper left: If you follow this video http://www.youtube.com/watch?v=fAdWEwYHbic, you can get a very nice kinshi tamago (Shredded fried egg) . You can tell the difference between good one and not so good one on the pic below the first pic. She used katakuriko to make the egg stronger and she strained the beaten egg to remove bubbles . This makes the egg sheet very smooth and nice.
Btw, I used smoked salmon instead of raw fish. And some fake crab meat ..
For the su-meshi, I just mix 2 tbspoon of vinegar, salt, sugar each and heat in mwave to melt the granules.. then mix with hot rice (about 2 cups) > when you mix, don't overdo it or your rice will become too soft and lembik.. Didn't even bother to fan the rice. You should though.. that's what most of the websites say... anyway, I mixed salmon and thinly sliced abura age. And top it with kinshi tamago and nori.