Ayu sushi

Remove the scales from the ayu thoroughly and rinse off with running water. Put a knife from the belly to remove the internal organs, then cut it down along the middle bone and lower it into three pieces. Remove the gills and the belly bones, transfer the meat onto the colander and sprinkle a pinch of salt.

Leave it for about 30 minutes and when it comes out, wipe off the moisture thoroughly with a cloth. Soak the ayu meat in sugar-dissolved vinegar and leave for about 10 minutes. It's fine as long as the surface becomes slightly whiter.

Remove from the vinegar and wipe off any moisture with a cloth. After cutting off both ends of the flesh, put a knife inside the flesh, and spread it out in a folding shape.

Place a wet and wrinkle cloth on top of the sprinkle, and place the outside of the flesh on the bottom, lined up so that the ayu meat is straight. Put it on while it is closed and make sure the lines of your back are parallel before spreading your body.

Prepare some hand water and place a portion of vinegared rice that is slightly larger than the ayu flesh. The approximate amount is around 150g per fish. Turn it from the front and grab it, then open the sprinkle to make sure the flesh is straight, then squeeze it again.

Shape it, place it on a frying pan and lightly grill the surface of the ayu meat with a burner.

Remove on a cutting board and cut into pieces that are easy to eat. Make sure to set the knife up and then turn the blade down all at once to cut it.

Chop the sudachi into choyceae and remove the seeds. Place the sudachi between the sushi and serve on a plate. Topped with fried ginger and finished.