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Sanma zushi (Pacific Saury Sushi) | Our Regional Cuisines

RECIPE

Ingredients (From 5 fish)

  • Sanma (=pacific saury) 5
  • Rice 3 cups
  • Water 750ml
  • Sake 37ml
  • Kombu (=kelp) As needed
  • [Seasoning A (Awase-zu sweet and sour dressing for fish)] Vinegar 125ml
  • [Seasoning A (Awase-zu sweet and sour dressing for fish)] Sugar about 45g
  • [Seasoning B (Awase-zu sweet and sour dressing for rice)] Vinegar 55ml
  • [Seasoning B (Awase-zu sweet and sour dressing for rice)] Sugar about 11g
  • [Seasoning B (Awase-zu sweet and sour dressing for rice)] Salt about 6g

How to cook

  • 1. Wash the rice and place kombu on top. Soak them into water and sake for 1~2 hours. Cook rice after taking out the kombu. Mix with seasoning B once the rice is cooked to make vinegar rice.

  • 2. Prepare fresh and lean sanma, then slice it down its back. Remove back bones with a knife.

  • 3. Sprinkle salt (amount about 3~4% weight of fish) and close its back. Place fish on the flat container. Cover it with plastic wrap and refrigerate it for a day.

  • 4. Remove other smaller bones with bone remover, then rinse it to remove rest of bones and scales. Drain well.

  • 5. Place opened sanma on the container, then pour seasoning A enough to cover the fish. Leave for 30mins to 2hours, depending on your preference of flavor.

  • 6. Drain fish after pickled, and place it on the rice ball, similar size as the fish. Wrap with plastic wrap and shape it nicely.

  • 7. Ready to serve after 1~2 days to let ingredients absorb flavor.

provider : Nara Food Culture Research Group

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516