Rinse the uncooked rice and soak the rice.
Remove dust from the kombu kelp. Put the rice and water in a pot or a rice cooker, and place the kombu kelp.
Slice the fresh basil into strips and soak in water.
Boil the salmon fillets over medium-low heat for 5~7 minutes, and remove the bones of the salmon meat.
Put the condiments (A) in a bowl and stir well, and add the boiled salmon fillets. Break the salmon fillets into flakes.
When the rice is cooked, put it in a large bowl. Add (A) with the salmon flakes in the bowl, and mix.
Drain the excess water from the fresh basil with some kitchen towels, add to the bowl, and mix.
Serve in a bowl. Sprinkle some sesame seeds. Decorate some fresh basil leaves.
