Shiobiki zushi ｜ Our Regional Cuisines

1. Wash rice, drain in a colander, and cook for 30 minutes before adding dashi broth and kombu.

2. After cooking, remove the rice to a rice stand and sprinkle vinegar over the rice while it is still warm to blend the flavors. To make the sushi rice shiny, stir the mixture with a fan. Be careful not to let it cool down too much.

3. Freeze the salted red salmon and cut into thin slices of about 2 mm (about 1 inch). (For a more precise cut, sprinkle with salt again to tighten the meat before freezing.)

4. Put the sushi rice into the mold and press it, then put 3 pieces on top and press it out again. If using a large mold, turn the mold upside down and place a layer of salted salmon on the bottom. Fill the mold with sushi rice, place the other mold on top, and let it sit for a while until the shape settles before removing it from the mold and cutting it into bite-size pieces. （Cut into bite-size pieces. (Using plastic wrap makes it easier to unmold.)