Ingredients
Horse mackerel
Rice vinegar
White rice
Pickled grated ginger in sanbaizu (sweet and sour sauce)
Sushi Vinegar
Rice vinegar 450ml
Granulated sugar 400g
Salt 117g
Instructions
① Fillet the horse mackerel, remove the bones, sprinkle salt on both sides, and let it sit for 20 minutes. Pour a thin layer of chilled rice vinegar into a shallow tray, place the horse mackerel skin-side down, and marinate for 8-9 minutes. Then, flip it over and marinate the other side similarly.
② Make sushi rice. Put the sushi vinegar ingredients in a pot, bring to a boil, and then cool. Combine 200g of freshly cooked white rice with 40ml of sushi vinegar, let it cool slightly, and then shape it into a log with plastic wrap.
③ Remove any remaining small bones from the marinated horse mackerel and peel off the skin. Drain the pickled grated ginger in sanbaizu and place it in a horizontal line along the center of the flesh side of the horse mackerel.
④ Lay plastic wrap on a bamboo mat, place the horse mackerel from ③ and the sushi rice from ② on top, and roll. Apply moderate pressure to compact it, secure with rubber bands, and let it sit for 10-20 minutes to meld the flavors.
⑤ Cut into easy-to-eat pieces, remove the plastic wrap, and serve on a plate.
