Firstly scale the ﬁsh, then remove the ﬁsh head.
Spread open the slit belly of the ﬁsh and remove any pieces of gut in the cavity, clean and rinse.
Separate the ﬁsh into two pieces by cutting from the dorsal ﬁn.
Pluck out the tiny bones by pincers.
Cover the ﬁsh skin by a cloth, and then sprinkle hot water on top of the cloth.
Place the ﬁllet in ice water, take it out, dry with kitchen paper towel.
Use a knife to make a slight cut of cross on the surface skin of the two pieces of ﬁllet, combine
with nigirizushi rice, then serve.