Hello everybody, it is Louise, welcome to my recipe page. 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’m gonna make it a little bit unique. This will be really delicious.
The common preparation of shime-saba (cured and marinated in vinegar) was a staple technique of the time. Shime saba (しめ鯖, cured mackerel) is one of my favourites for sushi or sashimi. Come to think of it, I am actually fond of any fish that has shiny skin and non-white flesh, such as mackerel, yellow tail, and sardines. When I order sushi at the counter of a traditional sushi restaurant, I always end up ordering.
Saba Sushi (Cured and Pressed Mackerel Sushi) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Saba Sushi (Cured and Pressed Mackerel Sushi) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have 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
- Prepare 5 tbsp Rice vinegar
- Make ready 350 grams Hot cooked rice
- Take 3 tbsp Sushi vinegar
This Mackerel Pressed Sushi is made of. Create a homemade sushi platter with this marinated mackerel recipe. The cured mackerel is simply seasoned with toasted white sesame seeds and fresh chives. Place the sushi rice onto the shime saba and distribute.
Steps 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.
The cured mackerel is simply seasoned with toasted white sesame seeds and fresh chives. Place the sushi rice onto the shime saba and distribute. Add in the tororo kombu, thin long flakes of dried kombu seaweed softened in vinegar before Flip the bento box and remove the pressed sushi. Wet the blade of a knife thoroughly. Make a cut in the plastic wrap and then slice off the oshizushi.
So that is going to wrap it up for this special food saba sushi (cured and pressed mackerel sushi) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
