①Place water and the dried kelp(A) in a pot and let it soak for 20-30 minutes.

②Tear the dill leaves and chop them finely.

③Slice the lemon into around 8mm rounds.

④Place the mackerel fillet in a zipper bag and add dill(②) and squeeze in the lemon juice(③). Massage the bag to ensure the mixture is evenly distributed. Seal the zipper bag and marinate in the refrigerator for around 10-12 hours.

⑤Heat the pot(①) over medium heat and then slowly heat it over low heat for about 10 minutes, being careful not to let it boil.

⑥Once it’s about to boil, remove the dried kelp, add lemon(④) and soy sauce, then bring it to a light boil.

⑦Heat a frying pan with olive oil, and cook the mackerel fillets, skin-side down, over high heat until the skin is nicely browned.

⑧Add the rinsed rice, the mackerel fillets(⑦), and 400 ml of broth(⑥) to a rice cooker or earthenware pot. Cook the rice.

⑨Mince the lemon zest(④).

⑩Once the rice is cooked, form it into rice balls, and lightly brush the surface with the mixed(B).

⑪Heat sesame oil in a frying pan over medium heat, then add the rice balls(⑩) and cook until both sides are browned. Once browned, remove them from the pan.

⑫Place the rice balls in a bowl, pour the broth(⑥), and top with the lemon zest(⑨) to finish!