Recipe of Saba Sushi (Cured and Pressed Mackerel Sushi)

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, saba sushi (cured and pressed mackerel sushi). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Saba Sushi (Cured and Pressed Mackerel Sushi) is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Saba Sushi (Cured and Pressed Mackerel Sushi) is something that I’ve loved my whole life.

Recipe of Saba Sushi (Cured and Pressed Mackerel Sushi)

To get started with this particular recipe, we must first prepare a few components. You can cook saba sushi (cured and pressed mackerel sushi) using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Saba Sushi (Cured and Pressed Mackerel Sushi):

1. Get 1 fish's worth Fresh mackerel (filleted)
2. Prepare 4 tbsp Sugar
3. Make ready 4 tbsp Salt
4. Prepare 5 tbsp Rice vinegar
5. Get 350 grams Hot cooked rice
6. Make ready 3 tbsp Sushi vinegar

Instructions

Steps to make Saba Sushi (Cured and Pressed Mackerel Sushi):

1. Rub both sides of the fish fillets with sugar, place in a shallow tray, cover with plastic wrap and refrigerate for 2 hours.
2. Rinse off both sides of the fillets under running water, and pat dry with paper towels. Rub salt into both sides, place in a shallow tray, cover with plastic wrap and refrigerate for 3 hours.
3. Rinse off both sides of the fillets under running water, and pat dry with paper towels.
4. Pour the vinegar into the shallow tray with the fillets placed skin side down. Place a paper towel on top of the fish so that they are immersed in the vinegar. Cover with plastic wrap and refrigerate for 4 hours.
5. Peel off the skin with your fingers.
6. Remove any remaining bones with fish bone tweezers.
7. Wipe off the vinegar well with paper towels.
8. Wrap the fillets in plastic wrap, and refrigerate for half a day.
9. Mix sushi vinegar into freshly cooked hot rice using a rice paddle. Fan to cool it down. (I have added some pickled ginger and toasted sesame seeds to the rice here).
10. Slice off a bit of the fish in the middle that is thicker than the rest, and stick it on to the tail end to even out the thickness.
11. Line a makisu (sushi rolling mat) with plastic wrap, and place a mackerel fillet on it skin side down. Cover evenly with sushi rice, and roll with the mat.
12. Press down with your hands to even out the shape. Secure the mat with elastic bands, leave for 2 to 3 hours and it's done.

As simple as that Easiest Way to Prepare Saba Sushi (Cured and Pressed Mackerel Sushi)

So that’s going to wrap this up with this special food saba sushi (cured and pressed mackerel sushi) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

Print this page