Grill the salted mackerel and remove the skin and bones. Flake the fish.
Blanch the chrysanthemum greens in salted water and chop finely (squeeze out the water).
Peel the lotus root, cut roughly into bite-sized pieces, and soak in water or water with vinegar to remove bitterness. Stir-fry in sesame oil. (Brown them a bit.)
Mix everything together and it's done.
Story Behind this Recipe
I love the combination of salted mackerel and chrysanthemum greens.
If you marinate Step 1 overnight, you just have to cook the rice and stir fry the lotus root in the morning. I used 100% brown rice for this, and added a generous amount of sesame seeds. Try making this with salt-grilled pacific saury or horse mackerel, too.