Saba Sushi
Ingredients
- 4 pcAtlantic mackerel (filleted with skin)
- 500 gWhite rice (washed several times)
- 150 mlRice vinegar (for marinade and rice)
- 100 gGray sea salt (to cure the fish)
- 40 gWhite sugar (to season the rice)
- 1 tbspwasabi (paste)
- 1 pckombu seaweed (for the marinade)
- 30 gGari (for serving)
Method
Mackerel fillets with silver skin, where the firm flesh has been densified by salt and vinegar acidity. The pearly rice brings a balanced sweetness, creating a sharp contrast with the power of the blue fish.
- 1
Generously cover the mackerel fillets with grey sea salt. Let rest for 30 minutes: the salt must draw out the water from the fish to firm up the flesh and make it shiny.
- 2
Rinse the salt with cold water and pat dry. Submerge the fillets in rice vinegar with the kombu seaweed. The flesh should turn slightly white on the surface, indicating the acidity has worked.
- 3
Cook the white rice. While still steaming, gently fold in the rice vinegar and white sugar mixture. The rice should be glossy and each grain should remain distinct.
- 4
Spread a thin layer of wasabi on the fish flesh. Form rice batons and press the mackerel fillet firmly on top. The skin should be taut with no air bubbles.
Frequently asked questions
How do you get this dish right?
- The mackerel must be impeccably fresh, the eye should be bulging and clear.
- Do not skip rinsing the rice: the water must be perfectly clear before cooking to avoid sticky rice.
How long does this dish keep?
Consume immediately. Marinated fish cannot wait more than a few hours in the fridge.
