Saba Sushi (Cured and Pressed Mackerel Sushi)
Saba Sushi (Cured and Pressed Mackerel Sushi)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, saba sushi (cured and pressed mackerel sushi). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Saba Sushi (Cured and Pressed Mackerel Sushi) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Saba Sushi (Cured and Pressed Mackerel Sushi) is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook saba sushi (cured and pressed mackerel sushi) using 6 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Saba Sushi (Cured and Pressed Mackerel Sushi):
  1. Take 1 fish's worth Fresh mackerel (filleted)
  2. Prepare 4 tbsp Sugar
  3. Make ready 4 tbsp Salt
  4. Make ready 5 tbsp Rice vinegar
  5. Get 350 grams Hot cooked rice
  6. Take 3 tbsp Sushi vinegar
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.

So that’s going to wrap this up for this exceptional food saba sushi (cured and pressed mackerel sushi) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to saba sushi (cured and pressed mackerel sushi) cooking. Go on get cooking!