ブログで茶懐石での料理のことを書いているウチに、寿司を久しぶりに握りたくなった（笑）。単純。
　ちょうど１週間ぶりに孫も顔を見せてくれるところだったので、子育て中の息子夫婦慰労の意味合い。なんですが、まぁ単純に寿司の調理作業のカンが鈍らないようにと思い立った次第。で、ちょっと不足品を買い出ししていたら、２枚目の写真のような鯛が札幌中央市場の場外店で売られていた。
　ウロコと内臓は処理済みということですが、全長は45cmのサイズ。まぁ手頃なところ。
　しかしまぁ骨の硬いこと硬いこと・・・。やっとの思いで３枚に下ろせたのですが、10数カン程度では使い切れずに残りは冷凍庫行き。捌いた後の「アラ汁」も楽しめそう。
　その他の魚種は、サケ・マグロ・カツオ・タコ・イカその他貝類数種。
　ネタの捌きがおおむね終わったあと、シャリの炊き込み。これが水加減がすっかり忘却していて、つい「コメ５合ラインよりもちょっと少なめ」程度で炊飯してしまったら、やわらかすぎ。う〜む、残念。
　やっぱり素人料理では、ディテールの記憶の「詰め」が甘い。酢飯の加減もイマイチ。反省。
　ここのところ、アタマのなかはある進行中案件で飽和状態なので、どうしても「認知」はボーッとしてしまっている。料理には、やはり段取りとか詰めとかの心構えが大切ですね。利休さんの懐石料理を学んでも、やはり料理は気合いがもっとも大切だと思える。食材一品一品への念の入れようが肝心なのでしょう。
　こうした寿司握り料理にはトータルで、買い物も含めて半日程度かかっていました。やや「上の空」気味とはいえ、カラダには疲労が蓄積し、そこに孫がやってきての絶叫大会（笑）。
　ということで料理後、寿司も食べずに夕方から爆睡、爆睡。
　本日早朝、ようやく目覚めたところであります。「用意と集中」が料理には絶対条件だと思い知らされました。
　でも、こんなに楽しいので、めげずに握り寿司への挑戦は続けていきたい。

●お知らせ
拙書「作家と住空間」幻冬舎から電子書籍で発刊
お求めはAmazonで。
https://amzn.asia/d/eUiv9yO

English version⬇

[Made sushi for the first time in a while—over 80 pieces left me completely exhausted, so I passed out instantly (lol)]
When it comes to cooking, thorough preparation is key, and once you start, “focus” is essential. This time, I have some things to reflect on regarding the vinegared rice. I won’t let it get me down—I’ll keep at it! …

　While I was writing a blog post about the dishes at a tea kaiseki meal, I suddenly felt like making sushi for the first time in a while (lol). Simple as that.
　My grandchild was just about to come visit for the first time in a week, so I figured this would be a nice way to show my appreciation to my son and his wife, who are raising their child. But honestly, I just wanted to keep my sushi-making skills sharp. So, while I was out buying a few missing ingredients, I found a sea bream like the one in the second photo being sold at a stall outside the Sapporo Central Market.
　It was already scaled and gutted, and measured 45 cm in total length. A pretty decent size.
　But man, those bones were so, so hard… It took a lot of effort to fillet it into three pieces, but I couldn’t use it all—I only made about ten pieces of sushi—so the rest went into the freezer. I’m looking forward to enjoying the “arajiru” (fish bone soup) I’ll make with the trimmings.
　Other fish species included salmon, tuna, bonito, octopus, squid, and several types of shellfish.
　After I’d mostly finished preparing the fish, I moved on to cooking the rice. I’d completely forgotten the correct water-to-rice ratio, so I ended up cooking it with “just a little less than the 5-go mark”—and it turned out way too soft. Hmm, what a shame.
　As expected with an amateur cook, my attention to detail isn’t quite there. The seasoning of the vinegared rice was also a bit off. I need to reflect on this.
　Lately, my mind has been saturated with an ongoing project, so my focus has inevitably been a bit unfocused. When it comes to cooking, a mindset focused on planning and attention to detail is truly essential. Even after studying Rikyu’s kaiseki cuisine, I still believe that passion is the most important thing in cooking. I suppose the key lies in the care and attention you pour into each and every ingredient.
　Overall, preparing this sushi took about half a day, including shopping. Even though I was a bit “spaced out,” fatigue had built up in my body, and then my grandchild showed up for a screaming contest (lol).
　So, after cooking, I didn’t even eat the sushi and just slept like a log from the evening on.
　I finally woke up early this morning. I’ve been reminded that “preparation and concentration” are absolute prerequisites for cooking.
　But since it’s so much fun, I want to keep taking on the challenge of making nigiri sushi without getting discouraged.

● Announcement
My book, “Writers and Living Spaces,” has been published as an e-book by Gentosha.
Available on Amazon.

Posted on 9月 3rd, 2026 by 三木 奎吾
Filed under: 未分類