Boil water in a pot, add salt (not listed in ingredients) and nanohana. Blanch for about 30 seconds, then cool in water and drain thoroughly. In the same pot, boil shrimp until they turn white, drain, and let cool.

Finely chop the nanohana and cut the shrimp into 1cm pieces.

In a bowl, mix the cooked rice with sushi vinegar using a cutting motion.

Add chopped nanohana, shrimp, mayonnaise, and white sesame seeds to the rice mixture. Mix gently.