１Rinse the rice and drain. Place it in a rice cooker and add the specified amount of water. Set aside for 30 minutes. ２Grill both sides of the fish. Be careful not to burn it. Remove the head and all the bones carefully. Break the fish meat into smaller pieces (not too small), and sprinkle them with citrus juice. ３Carefully cut off the white part of the citrus skin, leaving only the yellow surface. Cut it into very thin strips and soak them in water.

１Add the sake to the rice, stir once and cook the rice in a rice cooker. ２Toast both sides of the wakame seaweed sheet over an open fire until crispy. Be careful not to burn it. Break it into smaller pieces, wrap them in a dry dishcloth and break into even smaller pieces. ３After the rice is done, allow enough time for it to settle by its own heat. Add the fish and seaweed and quickly mix all the ingredients together. ４Serve the rice in individual bowls and top with the citrus skin.