Masuzushi

Pat the trout fillet very dry with paper towels. Sprinkle 30 grams of fine sea salt evenly over both sides of the trout fillet. Place the salted trout fillet in a shallow dish, cover, and refrigerate for 2 hours to cure.

While the trout cures, prepare the sushi vinegar. In a small saucepan, combine 60 grams of rice vinegar, 30 grams of granulated sugar, and 10 grams of fine sea salt. Heat gently over low heat, stirring until the granulated sugar and fine sea salt are fully dissolved. Do not boil. Remove from heat and let the sushi vinegar cool completely.

Rinse 400 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and place the rinsed Japanese short-grain rice in a rice cooker with 440 grams of water. Cook according to the rice cooker's instructions.