Sabazushi (Mackerel Sushi) ｜ Our Regional Cuisines

1. Transfer freshly cooked rice to a sushi tub (or bowl), and sprinkle seasoned vinegar A over it with a spatula, gently folding it in to mix thoroughly. Once the sushi rice is ready, cover it with a damp cloth and let it cool.

2. For the salted mackerel, fillet it into 3 pieces, removing bloodlines and small bones. Wash it in vinegar water and then soak it in vinegar for about 30-40 minutes, with the mackerel submerged. Afterward, place it skin-side up, gently pressing down while peeling off the thin skin from the head.

3. Place the mackerel, skin-side up, on a well-squeezed cloth. Remove excess thickness from the thicker parts of the fish, distributing evenly to ensure uniform thickness throughout, especially towards the tail where the fish is thinner.

4. Divide the sushi rice from step 1 into two portions, shape it into a cylindrical form, and place it on the side with the mackerel. Wrap it with a cloth, then use a sushi rolling mat to press and shape it.

5. Wrap it in bamboo leaves and tie it in about 5 places with strings. Placing a light weight, such as a plate, will enhance the flavor by the next day.