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Saba Sushi (cured And Pressed Mackerel Sushi) Recipe

Saba Sushi (Cured and Pressed Mackerel Sushi) Recipe
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Prepare the ingredients before making Saba Sushi (Cured and Pressed Mackerel Sushi) in your home. Then, follow these steps below to serve Saba Sushi (Cured and Pressed Mackerel Sushi) for your family or friends.

Ingredients: Saba Sushi (Cured and Pressed Mackerel Sushi)

  • 1 fish's worth Fresh mackerel (filleted)
  • 4 tbsp Sugar
  • 4 tbsp Salt
  • 5 tbsp Rice vinegar
  • 350 grams Hot cooked rice
  • 3 tbsp Sushi vinegar

How to Make Saba Sushi (Cured and Pressed Mackerel Sushi)

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Saba Sushi (Cured and Pressed Mackerel Sushi) in your home by yourself.

    Step 1
  • Rub both sides of the fish fillets with sugar, place in a shallow tray, cover with plastic wrap and refrigerate for 2 hours.
  • Step 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.
  • Step 3
  • Rinse off both sides of the fillets under running water, and pat dry with paper towels.
  • Step 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.
  • Step 5
  • Peel off the skin with your fingers.
  • Step 6
  • Remove any remaining bones with fish bone tweezers.
  • Step 7
  • Wipe off the vinegar well with paper towels.
  • Step 8
  • Wrap the fillets in plastic wrap, and refrigerate for half a day.
  • Step 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).
  • Step 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.
  • Step 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.
  • Step 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.
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