Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, saba sushi (cured and pressed mackerel sushi). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Saba Sushi (Cured and Pressed Mackerel Sushi) is one of the most popular of current viral foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Saba Sushi (Cured and Pressed Mackerel Sushi) is something that I have loved my entire life.
To begin with this particular recipe, we must 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.
The ingredients needed to make Saba Sushi (Cured and Pressed Mackerel Sushi):
- Make ready 1 fish's worth Fresh mackerel (filleted)
- Get 4 tbsp Sugar
- Take 4 tbsp Salt
- Get 5 tbsp Rice vinegar
- Prepare 350 grams Hot cooked rice
- Prepare 3 tbsp Sushi vinegar
Step by Step to make Saba Sushi (Cured and Pressed Mackerel Sushi):
- Rub both sides of the fish fillets with sugar, place in a shallow tray, cover with plastic wrap and refrigerate for 2 hours.
- 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.
- Rinse off both sides of the fillets under running water, and pat dry with paper towels.
- 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.
- Peel off the skin with your fingers.
- Remove any remaining bones with fish bone tweezers.
- Wipe off the vinegar well with paper towels.
- Wrap the fillets in plastic wrap, and refrigerate for half a day.
- 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).
- 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.
- 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.
- 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.
So that is going to wrap it up with this special food saba sushi (cured and pressed mackerel sushi) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to saba sushi (cured and pressed mackerel sushi) cooking. Go on get cooking!
