Pressed Smoked Salmon Sushi

Ingredients

• 2 rice cups (360 ml) short grain rice, rinsed
• 1 1/2 cups (360 ml) water
• 2 tablespoons sake
• 1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp)
• 3 tablespoons and 1 teaspoon (50 ml) rice vinegar
• 1 tablespoon raw brown sugar
• 1 teaspoon sea salt
• About 8 medium shiso leaves, cut in half
• 4 oz (120 g) smoked salmon, thinly-sliced
• 1 – 2 radishes, thinly-sliced
• Soy sauce, for serving
• Wasabi paste, for serving