Bouze no sugatazushi ｜ Our Regional Cuisines

1. Remove the scales from the bouze and turn the head to the left.

2. Open back to head. The belly bone can be softened by vinegar without forcibly removing it, but if it bothers you, leave it out.

3. Cut open along the middle bone with the head to the right.

4. Cut out the middle bone. Leave the dorsal, pectoral and tail fins as they will lose their shape if removed.

5. Remove the gills and eyeballs, and rinse the fish under running water, excluding the blood.

6. Sprinkle with salt and let stand for 30 minutes to 1 hour.

7. Wash the bouze from step 6 in vinegar diluted with water, and soak in enough vinegar to cover the fish for 30 minutes to 1 hour. (You may add sugar to the vinegar if you like.)

8. Drain off the vinegar from the bouze of 7.

9. Wash rice and drain in a colander. Put the rice in a rice cooker, add water, and allow it to absorb water for 30 minutes in summer and 1 hour in winter before cooking.

10. After cooking the rice, make the mixed vinegar and mix it with the rice.

11. Divide the sushi rice into 8 equal portions, and form into balls the size of bouze. （Wrap the rice in bouze and lightly weigh down the top to make pressed sushi. Top with sliced sudachi and garnish with amazu ginger.