Summer Sushi

A summery way to use the fish from Kasumigaura and Kita-ura in everyday dishes.

Ingredients (serves 4)
Rice : 720g
Dried Wakame : 5g
Vinegar : small amount
Ginger : 1 bulb
Salt : small amount
Black sesame : 1 large spoon
Oil : small amount
Dried Ice fish (しら魚) : 45g
Fish sausage (ちくわ) : 2
Carrot : 1/3 stick
Cucumber : 1
Eggs : 3
Sliced pickled ginger : small amount
Liquid mix : 80cc Vinegar, 6 large spoons Sugar, 1 small spoon salt

Directions
1． Cook the rice until it is still slightly hard.
2． Mix the ingredients for the liquid mix together in a bowl and then mix into the rice.
3． Put the dried wakame into water to bring it back to life, then cut into small pieces.
4． Pour hot water over the dried ice fish and then cover it in the vinegar.
5． Pour hot water over the fish sausage, then cut into thin slices.
6． Cut the ginger into thin slices, then rinse water. Squeeze out excess water.
7． Cut the carrot into 2cm long slices, then sprinkle lightly with salt. Shake off excess water
8． Cut the cucumber into thin slices, sprinkle lightly with salt. Shake off excess water.
9． Toast the black sesame seeds
10． Mix all the ingredients from steps 3 - 9 into the rice.
11． Beat the eggs with a fork, add some salt to taste, then fry thin omletes. Cut these into thin slices.
12． Place the rice mixture in the serving bowl, sprinkle the eggs on top, then arrange the red ginger slices like a flower.

The original recipe can be found on Ibaraki Prefecture's Discover website