Mackerel Sushi

Firm, silvery mackerel flesh balanced by the acidity of vinegared rice. The skin should be shiny and the texture melting on the palate.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 841
• Protein: 49 g
• Carbs: 90 g
• Fat: 31 g

Ingredients

• 4 piece Atlantic mackerel ( filleted and pin-boned )
• 400 g White rice ( raw )
• 60 ml Rice vinegar
• 2 tbsp White sugar
• 1 tsp Gray sea salt
• 2 tsp wasabi
• 50 g pickled ginger ( for serving )
• 4 tbsp soy sauce

Instructions

1. Washing the rice

   Rinse the white rice in cold water in a large bowl. Stir gently and change the water until it runs perfectly clear, indicating the surface starch is removed.

2. Cooking the rice

   Place the rice in a pot with 450ml of water. Cover tightly. Bring to a boil, then reduce heat to minimum for 12 minutes. Let rest for 10 minutes off the heat without opening the lid.

3. Seasoning the rice

   Mix the rice vinegar, white sugar, and grey sea salt until dissolved. Pour over the hot rice in a wide container. Fold gently with a spatula using a slicing motion while fanning the rice to make it shine.

4. Preparing the mackerel

   Check the mackerel fillets for any remaining bones. Cut regular slices about 1 cm thick, holding your knife at an angle. The flesh should be smooth and clean.

5. Shaping the nigiri

   Moisten your hands. Form a small, elongated rice ball in your palm without over-compressing. Apply a dab of wasabi to the fish, then place it on the rice, pressing lightly so they stick together.

Chef's tips

• Use a very sharp knife to avoid tearing the mackerel's thin skin.
• The rice must be at room temperature when shaping, never cold or straight from the fridge.

Storage

Consume immediately after preparation. The rice hardens and loses its flavor if refrigerated.