Saba Oshizushi (Pressed Horse Mackerel Sushi).
You can cook Saba Oshizushi (Pressed Horse Mackerel Sushi) using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Saba Oshizushi (Pressed Horse Mackerel Sushi)
- It's 2 of fish Horse Mackerel sashimi cuts.
- You need 1 of Salt.
- It's 3 tbsp of ☆Vinegar.
- Prepare 1 dash of less than 2 teaspoons ☆Sugar.
- You need 4 cm of ☆ Kombu for dashi stock.
- It's 1 of Sweet pickled ginger (sliced).
- It's 5 of Shiso leaves.
- It's 1 of Sushi rice.
Saba Oshizushi (Pressed Horse Mackerel Sushi) step by step
- 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..