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 8,695
printed 275

saved 1

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

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Ingredients

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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.

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