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Clean the sardines by cutting off the heads and tails, removing the entrails, and optionally pulling out the backbone.
Place cleaned sardines in salt water for several hours to remove some fishiness.
Wash the short grain rice thoroughly until the poured off water is fairly clear.
Add mugi (rolled oats) after washing the rice if desired.
Pour clean, fresh water on the rice and add cooking sake.
Add the sardines and julienned ginger to the rice.
Optionally add mirin, salt, and dried kombu to enhance flavor.
Cover and cook the rice.
After cooking, remove the kombu and turn over the rice several times with a rice paddle.
Serve in a large bowl and garnish with chopped scallions.