Anzeige
Sabazushi (鯖寿司) – Marinated Mackerel on Sushi Rice
More recipes: Japanese recipes · Sushi recipes · All Asian recipes
Sabazushi (鯖寿司) – Marinated Mackerel on Sushi Rice
Laura Chen
4
120 Minuten
30 Minuten
350
Japanese
Main course
Sabazushi is Japanese sushi with mackerel that you simmer in mirin, soy sauce and sake and lay on seasoned sushi rice. The fish tastes salty-sweet and rich, the rice mildly tangy. Strips of daikon and shiso add freshness.
Ingredients
- 2 fresh mackerel, filleted and boned
- 200 g sushi rice
- 240 ml water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 120 ml mirin
- 120 ml soy sauce
- 1 tbsp sake
- 1 piece kombu (kelp)
- 1 piece daikon radish (about 10 cm)
- 8 shiso leaves, for decoration
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Let the rice drain for 30 minutes.
- Put the rice and 240 ml water in a rice cooker and cook. Let the rice rest for 10 minutes after cooking.
- While the rice cooks, make the vinegar mix: stir the rice vinegar, sugar and salt together in a small bowl until the sugar and salt dissolve.
- Fold the vinegar mix into the cooked rice and let it cool.
- For the mackerel marinade, bring the mirin, soy sauce and sake to a boil in a small pot. Add the mackerel fillets and kombu, reduce the heat and simmer for 10 minutes. Then take the mackerel out of the marinade and let it cool.
- Cut the daikon into fine strips for the garnish.
- Spread the sushi rice evenly on a serving plate.
- Lay the marinated mackerel fillets on the rice and garnish the dish with daikon strips and shiso leaves.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Japanese recipes · Sushi recipes · All Asian recipes