Ingredients:

• 200g (1 cup) sushi rice
• 250ml (1 cup) water
• 30ml (2 tbsp) rice vinegar
• 10g (2 tsp) sugar
• 2g (½ tsp) salt
• 200g Sakuramasu fillet (fresh or lightly cured)
• 4-6 bamboo leaves (or parchment paper as a substitute)
• Round mold or a deep dish for pressing

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear, then cook it using a rice cooker or stovetop.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
3. Once the rice is cooked, gently fold in the vinegar mixture while fanning the rice to cool it.
4. If using raw trout, lightly cure it by sprinkling salt over both sides and letting it sit for 30 minutes, then rinse off the salt and pat dry.
5. Slice the trout into thin fillets, keeping them as uniform as possible.
6. Line a round mold or deep dish with bamboo leaves, allowing them to overlap and extend beyond the edges.
7. Arrange the trout fillets in a circular pattern on top of the leaves.
8. Spread the sushi rice evenly over the trout, pressing it down gently with wet hands or a rice paddle.
9. Fold the bamboo leaves over the rice, covering it completely.
10. Place a flat plate or a wooden press on top and add a weight (about 500g or 1lb) to press the sushi for at least 4 hours, or overnight for best results.
11. Remove the weight and carefully unwrap the bamboo leaves.
12. Flip the sushi onto a cutting board so the trout is on top.
13. Slice into wedges and serve with soy sauce and wasabi if desired.