Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, saba sushi (cured and pressed mackerel sushi). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Saba Sushi (Cured and Pressed Mackerel Sushi) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Saba Sushi (Cured and Pressed Mackerel Sushi) is something which I’ve loved my whole life. They’re nice and they look wonderful.
Mackerel Pressed Sushi consists of vinegar cured mackerel, shiso leaves, and sushi rice. You may have seen fancier pressed sushi with multiple layers of sushi rice, seafood, and other ingredients. Oshibako creates a perfectly rectangular shape, and if you are ambitious, you can make eye-catching.
To begin with this particular recipe, we have to 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):
- Prepare 1 fish's worth Fresh mackerel (filleted)
- Prepare 4 tbsp Sugar
- Get 4 tbsp Salt
- Take 5 tbsp Rice vinegar
- Prepare 350 grams Hot cooked rice
- Make ready 3 tbsp Sushi vinegar
It is rich and has a strong flavor. Saba is usually cured for many hours with Like saba, there are many ways to serve it as sushi. Some chefs sear it, while others serve it as pressed sushi (a more traditional and regional. How to fillet, cure and pickle saba for sushi.
Instructions 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.
Mackerel Sushi is a real delicacy as Mackerel requires some preparation and curing to be used in Sushi menu. It is also served as sushi and it can be really tasty if served fresh but unfortunately, it is very rarely served fresh. Mackerel is grouped as a shiny fish, which are usually more economical in. Create a homemade sushi platter with this marinated mackerel recipe. The cured mackerel is simply seasoned with toasted white sesame seeds and fresh chives.
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