Rinse the uncooked rice and soak.
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 and the skin from 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 fresh basil with some kitchen towels, add to the bowl, and mix.
Serve in a nice bowl. Sprinkle some sesame seeds. Decorate some fresh basil leaves.
