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Kokera Zushi (Fish Flake Sushi) | Our Regional Cuisines

RECIPE

Ingredients (5 servings)

  • Rice 2 cups
  • Kombu (kelp) 1 sheet
  • [A] Sugar 1 tbsp.
  • [A] Salt 1 tsp.
  • [A] Vinegar 50cc
  • Ground sesame seeds 10g
  • Carrot 40g
  • Sea bream (for sashimi) 120g
  • Pickled red ginger As needed
  • [B] Sugar 1 tsp.
  • [B] Mirin(=sweet rice wine) 1 tsp.
  • [B] Soy sauce 1 tbsp.
  • Salad oil 1 tsp.

How to cook

  • 1. Wipe the kombu (kelp) and add it to the rice, then cook with the usual amount of water.

  • 2. Julienne the carrot, boil it, and drain the water. Chop the pickled red ginger.

  • 3. Once the rice is cooked, pour the combined vinegar [A] over it, add the carrot and ground sesame seeds, and mix.

  • 4. Open the sea bream to a thickness of 2cm (0.8 inches), heat oil in a frying pan, and grill both sides. Once grilled, flake the fish.

  • 5. Add the flaked sea bream and the seasoning [B] to the frying pan to make a sweet and savory mixture.

  • 6. Press the vinegared rice into a mold, flatten the surface, then evenly place the sea bream mixture on top. Sprinkle pickled red ginger over it.

  • 7. Press it firmly from the top and refrigerate for about 30 minutes to let the flavors meld.

  • 8. Remove from the mold and cut into pieces using a dampened knife.

provider : Awaji City Health Promotion Division

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