Sushi Made Simple by Atsuko Ikeda

Author:Atsuko Ikeda
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-02-23T00:00:00+00:00

OSHI SUSHI

BATTERA SUSHI (PICKLED MACKEREL)

This style of pressed sushi comes from the Kansai region and uses cooked or cured fish (never raw), which means you can keep it for up to 2 days. Pickled mackerel is the most loved and famous of oshi sushi, and is mostly eaten in autumn and winter when the fish is at its fattest. At other times the fish will be leaner, requiring less pickling time.

MAKES 2 ROLLS

200-300 g (1¼–2 cups) seasoned sushi rice (cooked weight, see pages 22–23)

1 tablespoon white sesame seeds

20 g (¾ oz) pickled ginger, finely chopped

4 shiso leaves, cut in half

4 red radishes, grated

PICKLED MACKEREL

2 fresh mackerel fillets

2 tablespoons fine sea salt

PICKLING SEASONING

100 ml (½ cup) rice vinegar

2 teaspoons sugar

1. To make the shime saba pickled mackerel, sprinkle both sides of the mackerel fillets with the sea salt. Set aside for 3–5 hours, for the salt to dissolve, the water to drain and the fishy smell to abate. (The time depends on the size of the fish. This recipe photo used relatively small mackerel and took about 3 hours.)

2. Rinse the salt from the fillets and wipe off any excess water.

3. Pickle the mackerel in the vinegar and sugar mixture for 2 hours. Remove the fillet from the pickling mixture, and pat dry with paper towel. To avoid over-pickled mackerel, remove the fillets from the pickling seasoning, wrap in clingfilm (plastic wrap) and store for up to 2 days in the fridge.

4. Pin-bone the fillet (using tweezers, see page 12), and peel the translucent, very thin skin from the head towards the tail.

5. Mix the seasoned sushi rice and white sesame seeds. Cover a bamboo mat with clingfilm (plastic wrap). Place the mackerel outer side down in the centre of the mat. Top with pickled ginger and shiso leaves. Wet your hand in water to stop the rice sticking to it. Shape a handful (100-150 g/¾–1 cup) of sushi rice along the fillet.

6. Roll the bamboo mat to stick the rice to the mackerel. Wrap in clingfilm (plastic wrap) for 20 minutes at room temperature to set. Unwrap, then cut the roll into bite-sized pieces, wiping the knife with a wet towel every time you cut. Top each piece with grated radish to serve.

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