Pressed Mackerel Sushi (Oshizu

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Sushi rice:
Rice		600g
Dashi kombu sheet		1
Sugar		4 tbsp
Salt		1 tsp
Rice vinegar		90ml
Topping:
Smoked mackerel fillets		2
Sugar		3 tbsp
Ginger (grated)		1 thumb
Rice vinegar		100ml
Garnish:
Nori sheet		1

Method

Soak the smoked mackerel in 3% salted water and keep in the fridge for 5 hours to remove its salt.

Put the the kombu seaweed into sushi vinegar (mixture of sugar, salt and rice vinegar). Remove the kombu seaweed, then pour the mixture over just cooked rice.

Grill the smoked mackerel and remove the skin and bones before flaking it. Mix the rice vinegar, ginger and sugar in a large bowl then add the mackerel flakes.

Put cling film on a tray and spread half the sushi rice evenly. Top with the lightly drained mackerel flakes from Step 3.

Cover with the remaining sushi rice evenly and weigh it down for half a day.

Remove from the tray and top with the nori sheet. When it's set, slice into bitesize pieces.

Serve with light soy sauce and enjoy!

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