Sumoji ｜ Our Regional Cuisines

1. Wash rice and glutinous rice together. Cook in slightly less water than usual and let sit for about 20 minutes before cooking.

2. Dissolve the vinegar well.

3. Cut carrots into small chunks and kanpyo (dried gourd) into small pieces. Chop bamboo shoots, Japanese butterbur and shiitake mushrooms finely. Boil the kinusaya (snowpea) quickly in salted water, drain, and slice diagonally into thin strips.

4. Remove the head from behind the gills of grilled mackerel. Remove the head from the back of the gills, taking care not to leave any bones. The head part from the gills is not suitable for sushi because of its high oil content.

5. Put the chopped ingredients in a saucepan, add enough water to cover the ingredients, and bring to a boil over low heat. Bring to a boil, add light soy sauce and sugar, and simmer for 2 to 3 minutes. After boiling, drain off the cooking liquid.

6. Transfer the cooked rice to a sushi tub and pour the vinegar mixture from 2 into the tub.

7. Add the ingredients from step 5 and the broken mackerel meat and mix to combine.

8. Place the sushi rice in a bowl and garnish with a thinly sliced egg, kinugasa peas, and chopped nori seaweed.