Cooking in a frying pan

• 1. Mix the sushi vinegar into the rice while it is still warm.
• 2 Add sugar and salt to the beaten eggs, place in a frying pan over low heat, and fry in salad oil until the eggs are fried.
• 3 Mix the shredded whitebait with the sweet and sour pickled ginger dipping sauce.
• 4. Arrange the grilled salmon flakes, the fried eggs from (2), and the flakes of white fish from (3) in a colorful arrangement in the bottom of a cocotte mold.
• 5. Add half of the vinegared rice, spread the pickled ginger on top, and then spread the remaining vinegared rice on the plate.
• 6 Steam for about 10 minutes.
• Remove from mold 7 and garnish with mitsuba.
• 8 *This cooking method applies when the fish has been thawed to a core temperature of 0-5°C.

POINTApplication tips

• 1Officially , it is served in a bamboo steamer, but you can easily make it using leftover cold rice by putting it in a cocotte mold or gratin dish.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.