Pressed Sushi with Seared Marinated Mackerel
Ingredients: Shime Saba, Japanese Marinated Mackerel, Fresh Steamed Rice, Rice Vinegar, Salt, Sugar · 25 min cook time · 645kcal · ~₩11,900
Ingredients
1packaged Shime Saba, Japanese Marinated Mackerel, 330g Fresh Steamed Rice, 1.5tbsp Rice Vinegar, 0.5tsp Salt, 1tbsp Sugar, 1tbsp Toasted White Sesame Seeds, 10g Beni Shoga, pickled ginger, 5leaves Shiso Leaves, 4g Tororo Kombu, thin long flakes of dried kombu seaweed, small amount Water
Instructions
1. Combine rice vinegar, salt, and sugar in a bowl and stir to dissolve well to make sushi vinegar.
2. Cut shiso leaves in half lengthwise, remove stalks, stack, and cut into thin strips.
3. Cut beni shoga (pickled ginger) into fine pieces.
4. Place fresh steamed rice into a bowl. Pour the sushi vinegar over the rice. Toss to coat using a slashing motion with a rice paddle to avoid crushing grains.
5. Slightly cool the rice with a fan, then flip and continue to cool to give it a glossy texture and remove excess moisture.
6. Add toasted white sesame seeds, shiso leaves, and beni shoga to the rice. Combine all ingredients evenly.
7. Place the shime saba (Japanese marinated mackerel) on a baking sheet and sear the skin thoroughly with a kitchen torch. Lightly cool with a fan.
8. Cover a bento box with plastic wrap. Place the shime saba inside with the skin side facing down.
9. Wet a rice paddle with a small amount of vinegar in a bowl of water. Place sushi rice onto the shime saba and distribute.
10. Add tororo kombu (thin long flakes of dried kombu seaweed) on top of the rice. Cover with plastic wrap.
11. Thoroughly press the rice using a divider attached to the bento box. Wet the paddle and place more rice into the bento box, distribute evenly, cover, and press again.
12. Let the sushi sit in the fridge for about 10 minutes to allow ingredients to firmly attach.
13. Flip the bento box and remove the pressed sushi. Wet the blade of a knife thoroughly. Make a cut in the plastic wrap and then slice off the oshizushi.
14. Remove the plastic wrap. Arrange the oshizushi onto a plate and garnish with autumn colored leaves.
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