Rinse the cooked rice with water to remove stickiness and drain.

Cut off the roots of mitsuba and chop into 3cm pieces.

Heat salad oil in a frying pan over medium heat, add salted salmon, and cook until browned. Flip and cook through. Remove, let cool, and remove skin and bones. Flake the salmon.

In a pot, add all seasoning ingredients and heat over medium heat until boiling. Add the rice and stir. Once boiling again, add the flaked salmon, cover, and simmer on low heat for 5 minutes.

Add the beaten egg by pouring it gently into the pot. Stir lightly once the egg starts to float.