Saba no Bo Sushi/ Mackerel Stick Sushi ｜ Our Regional Cuisines

1. Rinse the salted mackerel with vinegar, remove the head, and cut it into three pieces. Remove the backbone and soak it in sweet vinegar for one night.

2. Peel off the thin skin of the pickled mackerel from the head, and remove the small bones. Slice the thick part of the flesh diagonally.

3. Cook the rice, and after it's done steaming, pour the mixed vinegar over it while hot. Mix it with a rice paddle by cutting through it, then let it cool thoroughly.

4. Spread a sushi rolling mat on a board, place plastic wrap on it, and lay the mackerel, skin side down. Add some sliced mackerel flesh to the damaged part of the mackerel tail. On top of that, spread half of the rice, lightly pressing it while extending the rice.

5. Roll it up with the sushi rolling mat, shape it into a cylindrical form, and secure both ends with rubber bands. It's good to put a light weight on top for a while.

6. Once the rice has settled, cut and arrange it using a knife dipped in vinegar.