Pacific saury is typical fish in autumn. If you want to cook your own sushi, but cooking sushi is difficult, you might consider trying this recipe.
You can use mackerel instead of Pacific saury.
(for 4 sticks)
- 4 fillets of Pacific saury (if any, you can use mackerel fillets.)
- 50 g of pickled ginger (otherwise 50 g of chopped ginger)
- 6 leaves of Oba (optional)
- 3 tbsp of roasted sesame seeds
- 500 g of freshly cooked rice
- (A) 40 mL of rice vinegar
- (A) 1.5 tbsp of sugar
- (A) 1/2 tsp of salt
- lemon juice (optional)
- Chop the Oba and pickled ginger. Mix the condiments (A).
- Add the mixed condiments (A) to the freshly cooked rice. To make sushi rice, refer to this page.
- Add the roasted sesame seeds, chopped ginger and Oba.
- Remove borns from the fillets.
- Grill the fillets skin side down over medium heat for 4 – 5 minutes. Flip over them and grill until their skin becomes golden brown.
- Spread a plastic film on a cutting board. Put the fillet in on the middle.
- Put some rice on the fillet.
- Wrap the fillet and rice over the plastic film to make a stick. Your hands should be just firm enough so the sushi falls apart.
- Keep making other sushi.
- Cut sushi into mouthful sizes with a wet cutting knife.