Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, saba oshizushi (pressed horse mackerel sushi). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Saba Oshizushi (Pressed Horse Mackerel Sushi) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Saba Oshizushi (Pressed Horse Mackerel Sushi) is something which I have loved my entire life. They’re nice and they look fantastic.
The Oshizushi with moderately fatty marinated mackerel is so delicious! Instead of using a special oshizushi mold, we are substituting a bento lunch box. Place the shime saba, Japanese marinated mackerel on a baking sheet and sear the skin thoroughly with the kitchen torch.
To begin with this particular recipe, we must 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):
- Take 2 fish Horse Mackerel sashimi cuts
- Make ready 1 Salt
- Prepare 3 tbsp ☆Vinegar
- Prepare 1 dash less than 2 teaspoons ☆Sugar
- Get 4 cm ☆ Kombu for dashi stock
- Take 1 Sweet pickled ginger (sliced)
- Make ready 5 Shiso leaves
- Make ready 1 Sushi rice
This Mackerel Pressed Sushi is made of three layers: an aburi-style mackerel, shiso, and sushi rice. Sushi chefs put rice and marinated, sliced mackerel in order into a small, squared wooden frame and press them together using another piece of wood. As mackerels go off quickly, they are made and marinate to preserve them. We enjoy the sour and rich taste of the fish.
Steps to make Saba Oshizushi (Pressed Horse Mackerel Sushi):
- 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.
- 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.
- 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.
- 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.
- Flip it over and it is done.
Another popular variety is oshizushi or 'pressed sushi', which is Iwakuni sushi from Yamaguchi prefecture, is, as you can see in the photo, a very large type of oshizushi. Battera are a type of pressed sushi made with mackerel originally from Osaka. Peel the thin skin of the pickled mackerel. Oshizushi. (Pressed Sushi, Box Sushi, 押し寿司, Oshi Sushi, Osakazushi, Osaka Sushi, Hako Zushi Traditionally, it employs marinated or grilled seafood ingredients such as eel or mackerel, but the Due to its distinctive shape, oshizushi is easily transported and has become one of the most. Instead of using a special oshizushi mold, we are substituting a bento lunch box. [recipe].
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