Smoked Mackerel Ura-Maki Sushi

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Sushi rice		500g (2.5 gou)
Nori sheets		2.5
Sesame seeds		as required
Smoked mackerel fillets		2-3
Filling:
Cucumber		1/2
Pickled ginger		as required

How to Cook Omelette:
Eggs (medium)		3
Sugar		1 tbsp
Sake		1 tbsp
Salt		1/4 tsp
Vinegar		1/2 tsp
Salad leaves		as required
Miso		as required

Method

Prep

15min

Cook

15min

Make 500g sushi rice first:2.5 gou rice with 75ml sushi vinegar.

Cut the cucumber 1cm square into long strips the same length as the nori sheet and remove the seeds.

Remove the skin from the smoked mackerel and cut into long strips 1cm square. Dry the pickled ginger. Make the omelette and again cut into long strips 1cm square.

Cover a bamboo mat with cling film. Cut the nori sheet in half and place on the cling film.

Take 100g sushi rice and spread flat onto the nori, bringing it right to the edge nearest you. Leave a gap of 1cm across the top of the nori.

Turn over the nori sheet so that the rice is underneath. Lay the ginger, mackerel and cucumber along the bottom half.

Alternatively, you could use the salad, miso and mackerel.

Press the ingredients down gently with your fingers before you start to roll upwards. Keep rolling and when you near the top edge, shape the roll nicely.

Now it's ready to cut - slice into 6-8 pieces with a freshly washed knife each time to avoid the rice sticking. If you've made both versions (Steps 6 & 7), lay them out attractively in a nice pattern.

Tips & Note

●If you lay out the ingredients to just under half way, the finished slice looks really beautiful.
●If you use mixed black and white sesame, this is better than using just one.
●Because the smoked mackerel is quite salty, you might not need soy sauce when you eat this. It's good for bento.

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