Steps

1. Clean the freshly caught fish (e.g., rockfish, scorpionfish) and cut into portions for sashimi and broth.
   🕒 05:22
2. Scale the bonito and prepare for sashimi.
   🕒 11:11
3. Briefly blanch (shimofuri method) the fish for sashimi and place in cold water.
   🕒 11:38
4. In a bowl, mix 2 tbsp vinegar and 1 tbsp sugar to make sushi vinegar.
   🕒 12:01
5. Mix the sushi vinegar into the cooked rice to make sushi rice.
   🕒 12:25
6. Finely chop the fresh wasabi.
   🕒 13:38
7. Make nigiri sushi using the sushi rice and fish prepared for sashimi. 【Chef's Tip!】 When forming, don't apply too much force; gently press the rice so it feels like it's dancing.
   🕒 08:38
8. Peel the garlic and slice thinly.
   🕒 25:50
9. Cut the tomato into wedges and the long green onion into diagonal thin slices.
   🕒 26:28
10. Carefully flake the meat from the rockfish head reserved for broth.
    🕒 27:51
11. Heat olive oil in a pot and sauté the garlic until fragrant.
    🕒 25:42
12. Add the tomato and long green onion and sauté.
    🕒 26:19
13. Add the flaked rockfish meat and fish broth to the pot and reduce.
    🕒 27:45
14. Chop the anchovy and add to the pot, reducing further to condense the umami.
    🕒 31:04
15. In a separate pot, boil plenty of salted water and cook the pasta to slightly firmer than al dente.
    🕒 28:31
16. Transfer the cooked pasta to the sauce pot and reduce while tossing with the sauce.
    🕒 29:46
17. Finish by drizzling with olive oil and mixing everything together.
    🕒 31:58
18. Plate and sprinkle with Magic Salt, if desired.
    🕒 32:20