Mackerel Sushi Japanese Recipe



Mackerel Sushi Japanese Recipes

Ingredients :

500 g

 

Vinegar Rice :

200 g

3 tablespoons

1 tablespoon

1 tablespoon

Garnish :

mackerel fillet

salt and rice vinegar

 

Japanese rice

rice vinegar

sugar

salt

lemon wedges and cress

vinegar ginger slices (optional )

Method :
  1. Place mackerel fillets in a dish, cover completely with plenty of salt and leave overnight in the refrigerator.
  2. Make vinegar rice.
  3. Remove mackerel and rub off salt with absorbent kitchen paper.
  4. Carefully remove all bones with tweezers.
  5. Wash off any remaining salt with rice vinegar.
  6. Using your fingers, remove transparent skin from each fillet, leaving silver pattern on flesh intact.
  7. Place a fillet, skinned side down, in a wet wooden mould or rectangular container, about 25 x 7.5 x 5 cm (10 x 3 x 2 in), lined with a large piece of cling film.
  8. Fill gaps with small pieces taken from the other fillet so the mould is lined.
  9. Press vinegar rice down firmly on top of fish with fingers.
  10. Put the wet wooden lid on, or fold in cling film, and place on weight on top.
  11. Leave in cool place (but do not refrigerate) for several hours.
  12. Remove from container, unwrap, and cut into small pieces with a sharp knife, wiping the knife with a vinegar soaked cloth or paper after each cut.
  13. Garnish with lemon, cress, and vinegar ginger slices, if wished.
  14. Serve with soy sauce handed separately in small individual dishes.

Serves 4-6


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