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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way 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 bit tasty. This is gonna smell and look delicious.

Saba Sushi (Cured and Pressed Mackerel Sushi) is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Saba Sushi (Cured and Pressed Mackerel Sushi) is something which I’ve loved my whole life.

To begin with this 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 can achieve that.

The ingredients needed to make Saba Sushi (Cured and Pressed Mackerel Sushi):
  1. Get 1 fish's worth Fresh mackerel (filleted)
  2. Get 4 tbsp Sugar
  3. Get 4 tbsp Salt
  4. Take 5 tbsp Rice vinegar
  5. Make ready 350 grams Hot cooked rice
  6. Get 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. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!