Slice the cucumber thinly and sprinkle with 1/2 tsp salt. Let it sit for 5 minutes until softened, rinse with water, and squeeze out excess moisture. Chop the myoga.

Sprinkle salt on the sanma.

Heat salad oil in a frying pan over medium heat, add the sanma, and cook until browned. Flip and cook on low heat for about 3 minutes. Let it cool, then remove the bones and flake the fish.

In a bowl, mix the cooked rice, sushi vinegar, and white sesame seeds using a cutting motion. Let it cool.