Sushi saba-zushi

Fish 660 Last Update: Jul 28, 2021 Created: Jul 28, 2021 0 0 0
Sushi saba-zushi
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium
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Did you know that mackerel is very fond of in Japan? Sushi saba-zushi is prepared with mackerel.

Ingredients

Directions

  1. Let's cook rice according to the instructions. For sushi, boil rice without spices, oil and salt. Dissolve the sugar and salt in the rice vinegar and season the rice, add mirin.
  2. Salt in advance and then marinate the mackerel. Gut the fish and salt it tightly. Let it sit for three hours, then rinse it off the salt and pat it dry with a paper towel. Then we cut the fish, remove the skin and take out the small bones. Fill with rice vinegar and leave for 15-20 minutes.
  3. In a rectangular shape, lined with foil, lay the fish upside down, on it rice for Japanese cuisine. We wrap the ends of the film and press down on top with a load. Put in the refrigerator for 3-4 hours.
  4. Cut the nori leaf into strips of 1.5-2 cm. Finely chop the ginger. Take the fish and rice out of the container, free it from the film and cut it into pieces.
  5. Wrap each piece in a strip of nori, sprinkle with chopped ginger on top of the sushi. Serve with soy sauce, pickled ginger or daikon, wasabi.

Sushi saba-zushi



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium

Did you know that mackerel is very fond of in Japan? Sushi saba-zushi is prepared with mackerel.

Ingredients

Directions

  1. Let's cook rice according to the instructions. For sushi, boil rice without spices, oil and salt. Dissolve the sugar and salt in the rice vinegar and season the rice, add mirin.
  2. Salt in advance and then marinate the mackerel. Gut the fish and salt it tightly. Let it sit for three hours, then rinse it off the salt and pat it dry with a paper towel. Then we cut the fish, remove the skin and take out the small bones. Fill with rice vinegar and leave for 15-20 minutes.
  3. In a rectangular shape, lined with foil, lay the fish upside down, on it rice for Japanese cuisine. We wrap the ends of the film and press down on top with a load. Put in the refrigerator for 3-4 hours.
  4. Cut the nori leaf into strips of 1.5-2 cm. Finely chop the ginger. Take the fish and rice out of the container, free it from the film and cut it into pieces.
  5. Wrap each piece in a strip of nori, sprinkle with chopped ginger on top of the sushi. Serve with soy sauce, pickled ginger or daikon, wasabi.

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