Grill mackerel a few minutes on each side until cooked through. Break apart into small pieces.

Slice green onion very thinly.

Put Dashi with Soy Sauce, Sake, Mirin and salt in a pot. Cook to a boil, then let soup simmer at low heat.

Put 1/2 of the rice in a bowl, topped with grilled mackerel, sliced green onion, and ginger. Put the other half of rice in another bowl, topped with Umeboshi plum, Nori, and sesame seeds. Then pour soup over both bowls. Serve immediately.