Hand-kneaded sushi (bonito hand-kneaded sushi) | Takeshima Takeshi's Kiwami Meshi / Kiwami-Meshi's recipe transcription

Wash the rice and soak in water (not included in the recipe) for 15 to 30 minutes.

(A)を鍋に入れ火にかけ、沸騰させてアルコールを飛ばす。
アルコールの香りが無くなったら火から降ろし、保存容器に移す。
醤油を加え混ぜておく。

Cut the bonito into slices about 5-8mm thick and place in a storage container with the marinade.
Cover and marinate in the refrigerator for 20 minutes.

(B)をボウルに入れ調味料が溶けるまでよく混ぜる。

Finely chop the myoga ginger and wash the shiso leaves, then roll them into balls and cut them into thin strips.
Thinly slice the ginger, add water (not included in the recipe) to a pot, bring to a boil, add the ginger and boil for 1 minute.
Transfer to a colander to drain, then marinate in sushi vinegar to make gari.

Cook the soaked rice.
Transfer the cooked rice into a bucket, remove the ginger from the sushi vinegar, and then fill the bucket with sushi vinegar.
Mix quickly in a cutting motion, turning the rice over from the bottom of the bucket occasionally to mix.
Remove from heat by stirring with a fan or hair dryer, and once it has cooled to body temperature, sprinkle sesame seeds over the entire mixture.
Spread the marinated bonito sporadically over the entire surface, then top with chopped condiments, chopped green onions, and chopped nori.
Finish by serving ginger on the side.