1.

Mackerel is salted for 1 hour.

2.

After washing, dry it, cover it with kitchen paper towels or gauze and soak it in vinegar for 1 minutes.

3.

After drying, use a clip to remove the bone and peel off the skin on the surface for later use.

4.

Cut some holes in the kelp and put them on the rice for normal cooking.

5.

Heat the rice vinegar with low heat, but don't boil it. Carefully add sugar and salt to taste and cool.

6.

Pour the cooled vinegar into the rice bit by bit, stir it evenly by cutting, try the taste while stirring, and adjust it until the rice is slightly moist and sticky, and the taste is moderate.

7.

Slice mackerel horizontally into flat pieces.

8.

Put plastic wrap on the workbench, put fish on it, compare the fish with the mold, and cut off the excess.

9.

Put the mold, and the cut fish is used to fill the gap.

1.

Put a proper amount of vinegar rice.

11.

wrap the pressure plate with plastic wrap.

12.

Press the vinegar rice flat and tightly. If you have time, it will be better to press it with a heavy object for several hours.

13.

Remove the mold, wrap it with plastic wrap, turn it over, cut into pieces and remove the plastic wrap.