Kamasu-sushi (barracuda-sushi) ｜ Our Regional Cuisines

1. Remove the scales from Kamasu, open the Kamasu from the back, and remove the entrails, gills, and the middle and belly bones (you can also cut the Kamasu into 3 pieces and use only the fish meat). Mix seasoning A together.

2. Rinse 1 in cold water, remove salt, drain, soak in sweet vinegar for 20 minutes, and remove any small bones.

3. Fill the meat of 2 with sushi rice, wrap in plastic wrap, let sit for about 1 hour, cut into bite-size pieces, and serve.
If you like, you can put wasabi on the Kamasu meat, or put Shiso or shredded sweet-and-sour ginger between the Kamasu meat and rice.