Cured Mackerel Maki Sushi

Name: Cured Mackerel Maki Sushi
Yield: 1 serving
Cuisine: American
Ingredients: 1 cut Cured mackerel; 1 whole sheet Nori seaweed; 2 Green shiso leaves; 170 grams Sushi rice

cookpad.japan @cookpad_jp

Since my kids don't like eating 'battera' (pressed mackerel sushi), I made nori-maki rolls with the mackerel. It's easier for the kids to handle than fish-topped sushi.

Store-bought cured mackerel (shimesaba) is fine (if the mackerel is large, cut it in half and adjust the size by slicing it evenly). Prepare the sushi rice to your liking. Recipe by Mangetsu152000

Since my kids don't like eating 'battera' (pressed mackerel sushi), I made nori-maki rolls with the mackerel. It's easier for the kids to handle than fish-topped sushi.

Store-bought cured mackerel (shimesaba) is fine (if the mackerel is large, cut it in half and adjust the size by slicing it evenly). Prepare the sushi rice to your liking. Recipe by Mangetsu152000

cookpad.japan @cookpad_jp

Since my kids don't like eating 'battera' (pressed mackerel sushi), I made nori-maki rolls with the mackerel. It's easier for the kids to handle than fish-topped sushi.

Store-bought cured mackerel (shimesaba) is fine (if the mackerel is large, cut it in half and adjust the size by slicing it evenly). Prepare the sushi rice to your liking. Recipe by Mangetsu152000

Since my kids don't like eating 'battera' (pressed mackerel sushi), I made nori-maki rolls with the mackerel. It's easier for the kids to handle than fish-topped sushi.

Store-bought cured mackerel (shimesaba) is fine (if the mackerel is large, cut it in half and adjust the size by slicing it evenly). Prepare the sushi rice to your liking. Recipe by Mangetsu152000

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Ingredients

1 serving

1cut Cured mackerel
1whole sheet Nori seaweed
2Green shiso leaves
170 gramsSushi rice

Saved

Steps

1

Even out the thickness of the mackerel by trimming the thickest parts. Slice the bottom belly section so the fillet is almost uniform in width.
2

Lightly roast the nori seaweed, spread on a thin layer of sushi rice, top it with 2 shiso leaves, then the mackerel (wrap the sliced off piece around the tail end).
3

Roll it up from the end.
4

Let it sit until the contents settle.
5

Slice into pieces with a dampened knife.
6

If you get your hands on some fresh mackerel, you can be fancy and make two types: pressed mackerel sushi and rolled sushi.