DEHYDRATED RED MULLET

INGREDIENTS (to serve 10)
Red mullet
600 gr red mullet
50 gr salt
30 gr dried kombu
150 gr Kyoto Takara sake
Crisp red mullet bone
300 gr sunflower oil
10 gr sichimi
10 fish backbones
Red mullet oil
20 gr oil (used above)
200 gr mini red mullet
Sushi rice
200 gr RB sushi rice
150 gr mineral water
To serve:
5 gr crystallised ginger
PREPARATION:
Dehydrated fillet of red mullet: De-scale the fish and fillet, trying not to leave much flesh on the bone. Lift off the backbone using tweezers. Separate the flesh from the skin using a knife and leaving a little flesh on the skin. Place the skin between two sheets of sulphur paper and chill. Lay the skinned fillets on a pan and season with salt. Leave to cure for 5 minutes, then remove all the salt by washing them with sake. Dry well. Cut the kombu into rectangles measuring 10 x 5 cm and place one red mullet fillet on top of each piece of kombu. Leave to dehydrate outside the refrigerator for 3 hours
Crisp red mullet bone: Place the backbones in a frying-pan and cover with sunflower oil. Fry slowly over a low heat to dry out the backbone. When the bone stops bubbling, this means it is crisp. Drain on kitchen paper, season with salt and sishimi.
Red mullet oil: Heat the sunflower oil and sear the mini red mullets until the oil has turned bright orange.
Sushi rice: Very carefully rub the rice in water to remove the starch and until the water used for rinsing is transparent. Drain the rice, place in the rice cooker bowl and add the mineral water. Leave to soak for at least 30 minutes.  Place the bowl in the machine and cook. When done, leave the rice in the cooking bowl for at least 20 minutes to finish cooking. Wet the Hangiri (wooden container), pour the rice into it, add 60 gr of rice marinade for each 80 gr glass of cooked rice. Separate the grains with the rice spatula and cool fast using a fan. Also use the rice spatula to lift the rice from underneath to help it cool.
TO SERVE:
Remove the sugar from the outside of the crystallised ginger and cut into thin julienne strips. Make a nigirizushi with about 14 gr of warm sushi rice. Place to one side of the plate. Pour 0.5 gr of red mullet oil onto the rice and add 0.5 gr ginger strips. Place the kombu to the side of the rice with the dehydrated red mullet fillet cut into 3 pieces. Gently brush the flesh with sake. Brown the red mullet skin in a frying-pan for 6-8 seconds then place on top of the rice nigirizushi with the skin side up. Lightly season the skin with salt.