Grilled Mackerel Sushi Onigiri

Combine 2 tablespoons sugar, 4 tablespoons vinegar, and 1 teaspoon salt to make the seasoned vinegar (sushi vinegar).

Pour the seasoned vinegar over 2 go (660g) of warm cooked rice and mix with cutting strokes until the vinegar is evenly distributed.

Once the vinegar is evenly distributed and the rice looks glossy, cover it with a damp cloth to keep it from drying out and let it cool until no longer hot.

Drain 60g of pickled sushi ginger well and mince it.

Heat oil in a frying pan over medium heat, then lay the salted mackerel skin side down and cook until browned.

Once browned, flip the fillets over, lower the heat, cover, and steam-cook for 3 minutes.

After steam-cooking for 3 minutes and the mackerel is cooked through, remove it and let it cool slightly.

Once the sushi rice has cooled, add the minced pickled ginger and 1 tablespoon toasted sesame seeds, and mix well with cutting strokes.

Once the grilled mackerel has cooled slightly, cut each fillet into 3 equal pieces.

Line an empty tofu pack (from a 3-pack of 150g tofu) with plastic wrap and place a piece of mackerel in it skin side down.

Trim the stems from the shiso leaves and cut them in half lengthwise, place them face down on the mackerel, and pack in 1/6 of the sushi rice mixture.

Once the rice is packed in, fold the overhanging wrap over the rice and press down from above to compact it. After pressing, wrap it up, remove it from the pack, and it is done.