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1
Rub both sides of the fish fillets with sugar, place in a shallow tray, cover with plastic wrap and refrigerate for 2 hours.
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2
Rinse off both sides of the fillets under running water, and pat dry with paper towels.
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3
Rub salt into both sides, place in a shallow tray, cover with plastic wrap and refrigerate for 3 hours.
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4
Rinse off both sides of the fillets under running water, and pat dry with paper towels.
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5
Pour the vinegar into the shallow tray with the fillets placed skin side down.
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6
Place a paper towel on top of the fish so that they are immersed in the vinegar.
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7
Cover with plastic wrap and refrigerate for 4 hours.
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8
Peel off the skin with your fingers.
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9
Remove any remaining bones with fish bone tweezers.
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10
Wipe off the vinegar well with paper towels.
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11
Wrap the fillets in plastic wrap, and refrigerate for half a day.
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12
Mix sushi vinegar into freshly cooked hot rice using a rice paddle.
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13
Fan to cool it down.
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14
(I have added some pickled ginger and toasted sesame seeds to the rice here).
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15
Slice off a bit of the fish in the middle that is thicker than the rest, and stick it on to the tail end to even out the thickness.
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16
Line a makisu (sushi rolling mat) with plastic wrap, and place a mackerel fillet on it skin side down.
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17
Cover evenly with sushi rice, and roll with the mat.
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18
Press down with your hands to even out the shape.
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19
Secure the mat with elastic bands, leave for 2 to 3 hours and it's done.
