• Rinse and pat dry smelt with paper towels. Lightly sprinkle with some salt. Add oil to a non-stick pan and fry smelt about 4 minutes on each side until cooked. Alternatively, place smelt on a parchment lined pan. Drizzle with oil and broil in a toaster oven for 8 to 10 minutes. Time may vary depending on the oven.
• When smelt is cool enough to handle, split fish into half lengthwise. Remove center bone. Set aside.
  

Sushi Rice

• Wash and drain rice 4 to 5 times in rice cooker pot insert. Cover washed rice with water and allow it to soak for 20 minutes. Drain.
• Pour water into rice cooker insert until it reaches the 2 cups level or approximately 2 cups (480ml) water. Wipe the outside of the pot insert dry and place into cooker. Drop in the kombu and press the cook button. Just as water is about to boil, remove kombu. Place the lid back on and allow rice to continue cooking. When rice is cooked, unplug the cooker and allow rice to sit for 10 minutes before handling.
  
• Combine vinegar, sugar, and salt in a small bowl. Stir until sugar and salt dissolve.
• Transfer rice to a moistened sushi tub or large shallow bowl. Pour vinegar mixture evenly over the rice. Gently mix in the vinegar mixture with a rice paddle in a cutting motion. Do not mash.
• Turn the rice with a paddle and fan as you go along. This will help the rice absorb the vinegar and give it a glossy look.

Making the rolls and serving

• Place a sushi mat on your work surface. Then place half sheet nori with shiny side down onto mat, lining with the edge of the mat closest to you.
• Moistened your hands and spread a thin layer of vinegared rice with the help of a rice paddle onto nori, leaving about 1 inch of nori at the far end. Create a thin ridge at the far end to prevent filling from spilling forward when rolled.
  
• Place 2 shiso leaves overlapping each other on work surface. Place 2 halves of smelt on the leaves. Roll the leaves tightly over the fish. If smelt is too thick, you may have to trim it down a little.
• Line up fish and shiso roll in the center of the rice.
  
• Holding down the filling with your fingers, lift the mat with your thumbs, rolling forward until the edge of the mat touches the top of the ridge. Firmly squeeze the mat and continue rolling forward while retracting the mat backwards so that the seam of the nori is at the bottom.
• Finally, place the top portion of the mat firmly over the roll, curl fingers and squeeze mat to compact the roll. Repeat until all rice is used up.
• Moistenend knife and slice each sushi roll into 5 thick slices.
  
• Serve with soy sauce, a small dollop of wasabi, and pickled ginger.