Saba Oshizushi (Pressed Horse Mackerel Sushi)

Name: Saba Oshizushi (Pressed Horse Mackerel Sushi)
Yield: 2 servings
Cuisine: American
Ingredients: 2 fish Horse Mackerel sashimi cuts; 1 Salt; 3 tbsp ☆Vinegar; 1 dash less than 2 teaspoons ☆Sugar; 4 cm ☆ Kombu for dashi stock; 1 Sweet pickled ginger (sliced); 5 Shiso leaves; 1 Sushi rice

cookpad.japan @cookpad_jp

I just wanted to use my sushi mold that I had never used before.

To salt the fish to remove the water content, place in a shallow dish at an angle, and chill into the fridge. The skin is easy to remove by hand after salting (start from the head). You can use a milk carton or plastic container to mold the sushi if you don't have a mold. You could even use plastic wrap. For 2-3 servings. Recipe by santababy

I just wanted to use my sushi mold that I had never used before.

cookpad.japan @cookpad_jp

I just wanted to use my sushi mold that I had never used before.

Saved

Ingredients

2 servings

2fish Horse Mackerel sashimi cuts
1Salt
3 tbsp☆Vinegar
1 dashless than 2 teaspoons ☆Sugar
4 cm☆ Kombu for dashi stock
1Sweet pickled ginger (sliced)
5Shiso leaves
1Sushi rice

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Steps

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.