Tai kamameshi

Wash 400 grams of Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and soak it in 500 grams of fresh Water for 30 minutes.

Pat dry 200 grams of Sea bream fillet with paper towels and sprinkle evenly with 3 grams of Salt. Let it sit for 10 minutes, then gently pat away any excess moisture that has been drawn out.

In a kamameshi pot or a heavy-bottomed pot with a tight-fitting lid, combine the soaked Japanese short-grain rice and its soaking Water.