Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu

Ayu zushi (Sweetfish Sushi) | Our Regional Cuisines

RECIPE

Ingredients (10 servings)

  • Rice 5 cups
  • Ayu (=sweetfish) 10
  • [Seasoning A (Sushi vinegar)] Vinegar 130ml
  • [Seasoning A (Sushi vinegar)] Mirin (=sweet rice wine) 35ml
  • [Seasoning A (Sushi vinegar)] Sugar 70g
  • [Seasoning A (Sushi vinegar)] Salt 27g

How to cook

  • 1. Heat seasoning [A] without boiling to make sushi vinegar.

  • 2. Once rice is cooked, pour sushi vinegar evenly. Mix it not to squish rice while cooling the rice with fan. Rice becomes shiny while cooling.

  • 3. Remove scales from ayu, then slice down the belly from head to tail. Open from belly side and remove gill and guts, then remove back born, belly born and fin. Sprinkle salt and leave it for 3mins. Rinse it to remove salt, then pickle into vinegar for a minute.

  • 4. Wipe off liquid from ayu. Shape vinegar rice as same length as ayu to make it oval. Place ayu on top of the rice, then cover wet kitchen cloth to adjust the shape. Cut into a bite-size to serve.

  • 5. Mix Chinese indigo, ‘Kinome’ (=Japanese young pepper), Green shiso into vinegar rice for flavor if you like.

provider : Mr. Masatoshi Umesaki

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516