Steps

1. Cut 4 Pacific saury in half, then slice the belly part diagonally. Make decorative cuts on both sides.
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2. Sprinkle a generous 5g of salt and 3 pinches of sugar (3g) evenly over all the cut saury. Let it sit for 10 minutes. 【Tip!】 Salt tightens the flesh and draws out excess moisture, while sugar moisturizes the flesh, making it plump.
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3. Slice 2 myoga ginger diagonally into thin strips. Roll up 5 shiso leaves and slice into thin strips.
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4. Rinse the saury that has been sitting for 10 minutes with water, then carefully pat dry with kitchen paper. Prepare 2 lemon slices. 【Tip!】 The moisture drawn out by salt and sugar contains fishy odors, so rinsing it off helps to remove the smell.
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5. Lightly sprinkle a pinch of salt, to taste, over the entire patted-dry saury.
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6. Heat 1 tbsp oil in a frying pan and cook 2 saury over medium heat. Once one side is crispy, flip and cook both sides until done. 【Tip!】 To achieve a nice finish, cook 2 fish at a time, ensuring they fit comfortably in the pan. Wiping away the oil that comes out during cooking can reduce splattering.
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7. Plate the 2 cooked saury and garnish with the prepared lemon. Serve with salt or soy sauce, to taste.
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8. Cook the remaining 2 saury in the same way. If you line the frying pan with aluminum foil (Cookpar), they will cook beautifully without sticking, and no washing up will be needed.
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9. Once the 2 cooked saury have cooled slightly, carefully remove the backbone and small bones, then flake the flesh. You may mix in the liver if desired.
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10. In a bowl, combine 400g cooked rice, flaked saury, julienned shiso leaves, diagonally sliced myoga ginger, 4 pinches of toasted sesame seeds, and 2 pinches of salted kelp (shiokombu), then mix roughly. 【Tip!】 Crush the myoga slightly while mixing to enhance its aroma.
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11. Add 2 pinches of salt to the mixed rice to adjust the seasoning, then mix well.
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12. Bring 400cc water and 2 tsp kombu dashi to a boil in a pot. Prepare a small amount of wasabi.
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13. Put the mixed rice into a bowl, pour the boiling kombu dashi over it, and garnish with a small amount of wasabi, to taste.
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