Mackerel hakozushi (pressed sushi) ｜ Our Regional Cuisines

1. Cook the rice until firm. Mix together the vinegar, sugar and salt for the rice, mix this into the rice, then set aside.

2. Boil the mackerel for a minute or two, then remove the bones while breaking the flesh into smaller pieces. Cook this in a pot. Add the sugar and soy sauce set aside for the mackerel, to make a kind of seasoned, fried mackerel mince.

3. Scramble the egg, add the sugar and salt, and make this into tamagoyaki (Japanese rolled omelet).

4. Shred the carrots, and boil down in the dashi stock, sugar and salt. Place the dried mushrooms in some water, then boil down in the dashi stock, sugar and soy sauce. Boil the sakura shrimp in the soy sauce and sugar.

5. Thinly slice the lotus root, and boil in some water for a minute or two. Soak in the vinegar, sugar and salt to pickle the roots.

6. Boil the mangetout after taking the stringy fibers out. Cut the kamaboko into half-moon shapes.

7. Lay 4／5ths of the rice out flat in a serving box. Top this with the other ingredients, arrange them well, then lightly press down with the lid.