Sushi Panettone (Sushitone)

Prepare the Sushi Vinegar (Su): Mix sugar, rice vinegar, and salt until the sugar dissolves completely.

Drizzle the cooked sushi rice with the prepared Su mixture and mix well.

In a bowl, combine the seasoned rice with cream cheese, raisins, and chopped scallions. Mix vigorously until a uniform mixture is obtained.

Spread a thin layer of the seasoned and filled rice mixture onto a sheet of nori placed on a flat surface. Press lightly to compact and form a taller layer.

Add another layer of rice on top and cover everything with a sheet of nori.

Brush or coat the entire sushi 'panettone' with tempura batter (or a similar frying batter).

Deep-fry the sushitone in a wok with hot oil, spooning the hot oil over the top of the product to ensure even frying on all surfaces.

Remove from the oil and finish by topping the fried sushitone with cooked salmon, a little more cream cheese, raisins for contrast, scallions, and tare sauce drizzled over everything.