Iwashi Sushi (Sardine Sushi) ｜ Our Regional Cuisines

1. Clean the sardines by removing the heads and innards. Rinse them in a dilute saltwater solution, then butterfly them, removing the central and belly bones.

2. Arrange the prepared sardines on a colander or sieve, sprinkle both sides generously with salt, and let them sit overnight.

3. Wash the sardines 2 in cold water, place in a colander, wipe dry, and marinate in vinegar. (Marinate for as long as you like).

4. Mix rice with vinegar (boiled) and let cool. Cut ginger into thin strips and mix into the sushi rice with lightly grated sesame seeds.
Thinly slice ginger for decoration and prepare enough for each portion (20 slices).

5. Grip the sushi rice in 4 into the size of sardines, drain off the juice of the sardines in 3, and place the sardines on top. Fill the sushi mold from the end.
Top with thinly sliced ginger.
Finally, press the lid of the sushi mold to seal in the sushi rice. After the rice has settled down a little, press the lid to remove the frame, remove the bottom, cut the rice into pieces, and serve.

6. For larger sardines, cut them into 2-3 before arranging. Sweet vinegar ginger can be served on the side.