Saba Oshizushi (Pressed Horse Mackerel Sushi)
Saba Oshizushi (Pressed Horse Mackerel Sushi)

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, saba oshizushi (pressed horse mackerel sushi). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Saba Oshizushi (Pressed Horse Mackerel Sushi) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Saba Oshizushi (Pressed Horse Mackerel Sushi) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook saba oshizushi (pressed horse mackerel sushi) using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Saba Oshizushi (Pressed Horse Mackerel Sushi):
  1. Make ready fish Horse Mackerel sashimi cuts
  2. Prepare Salt
  3. Take ☆Vinegar
  4. Take less than 2 teaspoons ☆Sugar
  5. Make ready ☆ Kombu for dashi stock
  6. Take Sweet pickled ginger (sliced)
  7. Get Shiso leaves
  8. Prepare Sushi rice
Steps to make Saba Oshizushi (Pressed Horse Mackerel Sushi):
  1. Cut the horse mackerel into 3 pieces, and remove the scute and bones (don't forget the backbone). If you can, ask your fishmonger to remove them for you.
  2. After patting the fish dry, cover both sides in salt, place at a slight angle in a shallow dish, and let sit in the fridge for about 30 minutes.
  3. Wash the fish from Step 2 with water, thoroughly pat dry, add the ☆ ingredients to the shallow dish, and put it back in the fridge for another 30 minutes or longer.
  4. Place the skinned horse mackerel, sushi rice, sliced ginger, shiso leaves and more sushi rice into a mold in that order, and pack it in.
  5. Flip it over and it is done.

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