Grilled Mackerel Sushi
Grilled mackerel sushi originated in Fukui Prefecture, by the Sea of Japan.
Photographed by HITOSHI MATSUSHIMA
Calorie count is for one block.
Excludes time needed to soak and cook the rice.
Ingredients (Serves 4)
- 200 ml rice
- 230 ml water
- 1 1/2 tbsp rice vinegar
- 1/2 tsp salt
- 2 tsp sugar
- 2 fillets pickled mackerel (store-bought)Note
1 fillet is approx. 130 g
- 1 piece ginger
Prepare the [sushi rice]. Rinse the rice and drain.
Place the rice and water in the inner pot of your rice cooker. Allow the rice to absorb the water for at least half an hour before cooking.
Empty the cooked rice into a handai sushi tub or tray. Thoroughly combine the [mixed vinegar] ingredients. Hold a rice spatula over the rice and slowly pour the vinegar over it to drizzle the vinegar evenly over the rice. Quickly fold the vinegar into the rice in a slicing motion. Spread the rice out and cool with a fan.
Score the skin of the pickled mackerel in a diagonal direction in several places. Warm the fish grill and place the mackerel skin side up. Grill at high heat for two minutes until the surface is brown. Wrap in a paper towel to remove excess oil and let it cool.
Peel the ginger and cut into fine shreds.
Divide the [sushi rice] into 4 equal portions and form round balls.
Line a makisu mat with plastic wrap. On it, place one mackerel fillet skin side down. Sprinkle ginger in the center and place two rice balls on top. Fold the plastic wrap over the rice and tuck in both sides. Firmly press down on the rice with both hands.
Turn over so that the mackerel is on the top. Use the makisu mat to wrap and shape the sushi into a bar. Press down firmly with both hands. Turn the wrapped sushi around and press down firmly again. Repeat the process to make another bar.
Open the makisu mat and remove the wrap. Cut the bar into 2 cm slices, wiping your knife on a dampened cheesecloth after each slice. Plate up and serve with sweet ginger pickles, if available.