Cured Mackerel Maki Sushi

1. 1

   Even out the thickness of the mackerel by trimming the thickest parts.

2. 2

   Slice the bottom belly section so the fillet is almost uniform in width.

3. 3

   Lightly roast the nori seaweed, spread on a thin layer of sushi rice, top it with 2 shiso leaves, then the mackerel (wrap the sliced off piece around the tail end).

4. 4

   Roll it up from the end.

5. 5

   Let it sit until the contents settle.

6. 6

   Slice into pieces with a dampened knife.

7. 7

   If you get your hands on some fresh mackerel, you can be fancy and make two types: pressed mackerel sushi and rolled sushi.

* Per serving · 4 servings · Values may vary.

No additional tips available.