Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, saba sushi (cured and pressed mackerel sushi). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Saba Sushi (Cured and Pressed Mackerel Sushi) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Saba Sushi (Cured and Pressed Mackerel Sushi) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Take fish's worth Fresh mackerel (filleted)
- Make ready Sugar
- Take Salt
- Take Rice vinegar
- Take Hot cooked rice
- Take Sushi vinegar
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.
So that’s going to wrap it up with this exceptional food saba sushi (cured and pressed mackerel sushi) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
