Kodai suzumi oshi sushi

Salt and marinate the sea bream fillets overnight.

Next day, butterfly the fillets, leaving the skin covering one half.

Place the fish in the bottom of the mold, skin side out.

Press seasoned rice down on top, put on the mold cover and apply firm pressure to pack fish and rice together; unmold and repeat.

Lay a sheet of braised thin kombu on a bamboo leaf that has been soaked in alcohol and dry roasted; set two pieces of sushi side by side on it, cover with another thin layer of kombu and wrap.