Happa Sushi (Leaf Rapped Sushi) ｜ Our Regional Cuisines

1. Wash the rice and cook it to make sushi rice.

2. Julienne ginger into thin strips.

3. Thinly slice the salted trout (about 60 slices) and soak them in sweetened vinegar for 3-4 hours. (If soaked for too long, the fat may seep out, resulting in a less desirable texture. If not soaked enough, it may remain too salty.)

4. Form small sushi rice balls (use the vinegar from the soaked salted trout for wetting hands), place a slice of ginger on top, and wrap with aburagiri leaves.

5. Arrange the wrapped sushi rice in a box, place a heavy weight on top, and let it sit overnight. The weight should be about 10 kg for 1 shō of rice initially and reduced to half after one hour.

6. Note: Various leaves such as Akamegashiwa, Aburagiri, bamboo leaves, or persimmon leaves can be used_