Temari sushi with vinegared fried rice

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

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

Add red vinegar and salt to the rice, mix and divide into 15g pieces and roll them up.

Cut the pickled vinegar into thin slices of about 3mm, and apply a paste made from mustard and flour pepper to the surface.

Place the rolled rice on a squeezed cloth (can be replaced with plastic wrap), and cover the fillet of the chili fillet so that the paste-coated side is on the inside. Squeeze it into a tea towel and shape it to a round shape.

Arrange in a bowl lined with roasted roast (if available) and topped with sansho pepper if desired to finish.