■はも寿司

Ingredients 1…………………………hamo (teriyaki) 2…………………………cups rice 5 x 5cm…………………kombu kelp Sushi vinegar ingredients: 120cc……………………vinegar 6tbsp ……………………sugar 4tsp………………………salt * Prepare teriyaki hamo as explained in the preceding section. Procedure 1. Prepare the sushi rice. Cook the rinsed rice with the same amount of water. Allow it to settle, and transfer to a large wooden sushi bowl. Pour sushi vinegar over the top, and mix into the rice by cutting across it with a wooden rice spoon in a fast slashing motion. To make sushi vinegar, stir together 100 cc vinegar, 5 tbsp sugar and 3 tsp salt. 2. Take an appropriate amount of sushi rice and shape it into a ball. 3. Knead on a chopping board to make the rice slightly sticky. 4. Place the teriyaki hamo on a muslin cloth. Shape the rice into a long block and place on top of the teriyaki hamo. 5. Bring up the bottom flap of the muslin and roll the rice block so that the hamo is on top of the rice. 6. Tighten the cloth to press the rice and hamo into place. 4. Press both ends so that the rice doesn't come out. 8. Cover with a bamboo rolling mat and squeeze. 9. Remove the bamboo rolling mat and muslin, and cut the hamo sushi into pieces. 10. Place on a plate and garnish with sweet-vinegared Japanese ginger.