Temari sushi with vinegared fried rice

Prepare the pickled yellowtail. Sprinkle salt on the yellowtail and leave for about 30 minutes. Rinse the salt off under running water, wipe off any excess water with kitchen paper, and then soak in rice vinegar

After about an hour, remove the item and let the vinegar soak in. Then soak it in vinegar again, remove it, and leave it for 3-4 hours to allow the vinegar to soak in thoroughly

Add red vinegar and salt to the rice, mix, divide into 15g portions and roll into balls

Cut the pickled yellowtail into thin slices about 3mm thick and spread a paste made from mustard and powdered sansho pepper on the surface

Place the rolled rice on a wrung-out bleached cloth (you can use plastic wrap instead), and cover it with the yellowtail fillets, with the paste-coated side facing inward. Squeeze the rice into a tea towel and shape it into a ball

Arrange on a plate lined with baran (if available) and top with chopped sansho pepper to taste