Pressed Mackerel Sushi (Oshizushi)

I made a Toyama region, Japan local recipe using smoked mackerel this time.

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)
Serves 6-8

Ingredients

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

1
Soak the smoked mackerel in 3% salted water and keep in the fridge for 5 hours to remove its salt.
2
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.
3
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.
4
Put cling film on a tray and spread half the sushi rice evenly. Top with the lightly drained mackerel flakes from Step 3.
5
Cover with the remaining sushi rice evenly and weigh it down for half a day.
6
Remove from the tray and top with the nori sheet. When it's set, slice into bitesize pieces.
7
Serve with light soy sauce and enjoy!

Tips & Note

I used a tray size 18x24cm specially made for oshizushi but you can use any. When you cut it at Step 6, it's better to use a wet knife with each cut otherwise the rice will stick.

Pressed Mackerel Sushi (Oshizushi)

I made a Toyama region, Japan local recipe using smoked mackerel this time.

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)

Serves 6-8

Ingredients

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

Pressed Mackerel Sushi (Oshizushi)

Recipe ID :525 Posted on 13 MAY 2015

Serves 6-8

views 5,303
printed 253

saved 1

I made a Toyama region, Japan local recipe using smoked mackerel this time.

Share

Ingredients

Print Ingredients Email Ingredients
600g
1
4 tbsp
1 tsp
90ml
2
3 tbsp
1 thumb
100ml
1

Method

1
Soak the smoked mackerel in 3% salted water and keep in the fridge for 5 hours to remove its salt.
2
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.
3
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.
4
Put cling film on a tray and spread half the sushi rice evenly. Top with the lightly drained mackerel flakes from Step 3.
5
Cover with the remaining sushi rice evenly and weigh it down for half a day.
6
Remove from the tray and top with the nori sheet. When it's set, slice into bitesize pieces.
7
Serve with light soy sauce and enjoy!

Tips & Note

I used a tray size 18x24cm specially made for oshizushi but you can use any. When you cut it at Step 6, it's better to use a wet knife with each cut otherwise the rice will stick.

HOME
Nuko@York
I’ve got 15 recipes!

NUKO@YORK
Step into my kitchen!
You can make two trays with this recipe - it might not be enough!
Butter, Brown sugar, Egg, Plain flour, Soybean flour, Mixed spice
HOME
I made a Toyama region, Japan local recipe using smoked mackerel this time.
Sushi rice:, Rice, Dashi kombu sheet, Sugar, Salt, Rice vinegar, Topping:, Smoked mackerel fillets, Ginger (grated), Garnish:, Nori sheet
HOME
The fresh sourness of rhubarb makes this pound cake so wonderful!
Rhubarb, Flour, Baking powder, Butter, Granulated sugar, Eggs , Vanilla extract, Brandy, Milk
HOME
These are so simple and tasty when you make them at home!
Flour, Baking powder, Salt, Sugar, Butter, Egg, Milk, Cheddar cheese
HOME
Use lots of blueberries, they pop deliciously in your mouth!
Butter, Granulated sugar, Eggs (medium), Flour, Baking powder, Milk, Dried blueberries
HOME
A simple one pot dish prepared in the morning and enjoyed in the evening.
Sausages, Pointed cabbage, Carrots, Mushrooms, Potatoes (medium), Leeks, Hot water, Vegetable stock cube, White wine, Bay leaves, Salt, Pepper
HOME

Similar Recipe

Here's some sushi you can serve to guests who don't like raw fish.
Sushi rice, Parsley, Salmon fillets, Vegetable oil, Salt, Baby spinach, Butter, Salt & pepper, Mayonnaise, Soy sauce, Chilli powder
cookbuzz
PRO
Turn smoked mackerel into a beautiful centrepiece, perfect for a party.
Smoked mackerel, Sushi rice, Spring onions, Mayonnaise, Soy sauce, Wasabi paste, Nori sheet (optional), Chilli powder (optional), Red chilli (optional)
cookbuzz
PRO
It becomes so much more flavourful with the herb butter.
Portobello mushrooms, Butter, Garlic, Parsley, Salt & pepper, Soy sauce, Pickled plums (umeboshi), Sesame seeds, Spring onion greens, Cooked rice
yhiranuma
PRO
The smoked mackerel is well supported by a sauce made from the mackerel, mayonnaise, soy sauce and capers - try it!
Nori sheets, Sushi rice, Smoked mackerel fillets, Basil leaves, Pickled mooli (takuan) (optional), Sauce recipe, Mayonnaise, Soy sauce, Smoked mackerel fillet, Capers
Tobuchan
HOME
Wonderfully warm on a cold winter's day.
Risotto rice, Sesame oil, Spring onions, Ginger, Frozen clams, Sake or white wine, Light soy sauce, Dashi stock, Sesame seeds, Chilli powder
Mizue
PRO
Rice is easy to cook if you have a saucepan with a lid! Once you achieve this, making your own sushi is not a dream.
Japonica (sticky) rice, Tap Water (or Volvic)
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME