Mackerel Sushi
Ingredients
- 4 pcAtlantic mackerel (filleted and pin-boned)
- 400 gWhite rice (raw)
- 60 mlRice vinegar
- 2 tbspWhite sugar
- 1 tspGray sea salt
- 2 tspwasabi
- 50 gpickled ginger (for serving)
- 4 tbspsoy sauce
Method
Firm, silvery mackerel flesh balanced by the acidity of vinegared rice. The skin should be shiny and the texture melting on the palate.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after preparation. The rice hardens and loses its flavor if refrigerated.
