Slice the salmon into thin pieces. Place them on a tray sprinkled with kombu tea and coat evenly.

Cover the tray with plastic wrap and let the salmon marinate for about 10 minutes.

Boil water in a pot, add salt, and cook the okra until firm. Drain and cool, then slice into small pieces. Cut the pickled ginger into thin strips.

Beat the egg in a bowl with sugar and salt. Heat salad oil in a pan, pour the egg mixture, and stir quickly to make scrambled eggs.

Mix the cooked rice with sushi vinegar in a bowl. Add okra, pickled ginger, scrambled eggs, and sesame seeds, and mix well.

Place a slice of marinated salmon and a portion of rice on plastic wrap. Shape into a ball by twisting the wrap gently. Repeat to make 11 pieces.