Saba Oshizushi (Pressed Horse Mackerel Sushi)

1. 1

   Cut the horse mackerel into 3 pieces, and remove the scute and bones (don't forget the backbone).

2. 2

   If you can, ask your fishmonger to remove them for you.

3. 3

   After patting the fish dry, cover both sides in salt, place at a slight angle in a shallow dish, and let sit in the fridge for about 30 minutes.

4. 4

   Wash the fish from Step 2 with water, thoroughly pat dry, add the ingredients to the shallow dish, and put it back in the fridge for another 30 minutes or longer.

5. 5

   Place the skinned horse mackerel, sushi rice, sliced ginger, shiso leaves and more sushi rice into a mold in that order, and pack it in.

6. 6

   Flip it over and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.