Saba Sushi

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.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 965
• Protein: 50 g
• Carbs: 119 g
• Fat: 32 g

Ingredients

• 4 piece Atlantic mackerel ( filleted with skin )
• 500 g White rice ( washed several times )
• 150 ml Rice vinegar ( for marinade and rice )
• 100 g Gray sea salt ( to cure the fish )
• 40 g White sugar ( to season the rice )
• 1 tbsp wasabi ( paste )
• 1 piece kombu seaweed ( for the marinade )
• 30 g Gari ( for serving )

Instructions

1. Salting the mackerel

   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. Vinegar marinade

   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. Rice cooking and seasoning

   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. Sushi assembly

   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.

Chef's tips

• 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.

Storage

Consume immediately. Marinated fish cannot wait more than a few hours in the fridge.