Saba Sushi (Cured and Pressed Mackerel Sushi).
You can Have Saba Sushi (Cured and Pressed Mackerel Sushi) using 6 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Saba Sushi (Cured and Pressed Mackerel Sushi)
- It's of fish's worth Fresh mackerel (filleted).
- Lets Go Prepare of Sugar.
- Lets Go Prepare of Salt.
- What You needis of Rice vinegar.
- What You needis of Hot cooked rice.
- It's of Sushi vinegar.
Saba Sushi (Cured and Pressed Mackerel Sushi) instructions
- 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..