Mackerel Pressed Sushi Recipe

So, I recently embarked on a culinary adventure with fresh mackerel and sushi rice, and let me tell you, it’s like discovering an edible masterpiece of flavors wrapped in sheer creativity. Dive into this sensory journey where the ocean meets the art of sushi, and let’s make dinner something extraordinary together!

I love crafting flavors that truly honor tradition, and Mackerel Pressed Sushi is one such dish. Using fresh mackerel fillets alongside perfectly cooked sushi rice seasoned with rice vinegar, sugar, and salt, the umami-rich combination of soy sauce, mirin, and sake complements the fish perfectly.

A piece of kombu can enhance the depth of flavor, while wasabi and pickled ginger provide the perfect accompaniments for a nutritional seafood delight.

Mackerel Pressed Sushi Recipe Ingredients

• Fresh Mackerel Fillets: Rich in omega-3 fatty acids, high in protein.
• Sushi Rice: Provides carbohydrates, sticky texture for molding sushi.
• Rice Vinegar: Adds a tangy flavor, balances sweetness.
• Sugar: Sweetens sushi rice mixture, balances vinegar’s acidity.
• Salt: Enhances flavors, balances overall taste.
• Kombu: Adds umami flavor, optional but enhances depth.
• Soy Sauce: Offers a salty, savory component.

Mackerel Pressed Sushi Recipe Ingredient Quantities

• 2 whole fresh mackerel fillets, deboned and butterflied
• 2 cups sushi rice
• 2 cups water, for cooking rice
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 2-3 sheets kombu (dried kelp), optional
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp vegetable oil
• Wasabi, for serving
• Pickled ginger, for serving

How to Make this Mackerel Pressed Sushi Recipe

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a rice cooker or pot. Cook until the rice is done, then let it rest covered for 10 minutes.

2. In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently fold this mixture into the cooked rice, ensuring not to mash the grains. Let it cool to room temperature.

3. In a small saucepan, combine soy sauce, mirin, and sake. Bring to a slight simmer over low heat for about 2 minutes, then remove from heat and let cool.

4. If using kombu, lightly wipe with a damp cloth. Place the kombu in a shallow dish with the mackerel fillets, then drizzle the cooled soy sauce mixture over them. Let the fillets marinate for about 20 minutes in the refrigerator.

5. Lightly grease a sushi mold or rectangular loaf pan with vegetable oil. Line the bottom with a piece of plastic wrap, leaving an overhang for easy removal.

6. Place the marinated mackerel fillets, skin-side down, in the mold ensuring they fit snugly and cover the entire bottom.

7. Spoon the seasoned rice over the mackerel, pressing down gently but firmly to compact it evenly. Use a rice paddle or your hands (dampened to prevent sticking) to make an even layer.

8. Fold the overhanging plastic wrap over the top of the rice and place a heavy object, such as a can, over the sushi to press it. Refrigerate for at least 30 minutes to set.

9. Once set, remove the sushi from the mold using the plastic wrap. Cut the sushi into bite-sized pieces using a sharp knife, cleaned between each cut for neat edges.

10. Serve the mackerel pressed sushi with wasabi and pickled ginger on the side. Enjoy this delicacy with soy sauce if desired.

Mackerel Pressed Sushi Recipe Equipment Needed

1. Rice cooker or pot
2. Small bowl
3. Small saucepan
4. Damp cloth (for wiping kombu)
5. Shallow dish
6. Sushi mold or rectangular loaf pan
7. Plastic wrap
8. Rice paddle or spoon
9. Knife (sharp, for cutting sushi)
10. Clean cloth or towel (for cleaning knife between cuts)
11. Heavy object (e.g., a can, for pressing sushi)

FAQ

• What is the best type of mackerel to use? Use fresh, high-quality mackerel for the best flavor, preferably Atlantic or Pacific mackerel, which have a rich taste and firm texture.
• Do I need a sushi press to make pressed sushi? While a sushi press (oshizushihako) is traditional, you can use a deep dish lined with plastic wrap as an alternative.
• What is the purpose of kombu in the recipe? Kombu infuses the rice with a subtle umami flavor. It’s optional but recommended for an authentic taste.
• Can I substitute brown rice for sushi rice? It’s possible but not recommended, as sushi rice has the right stickiness and texture needed for pressed sushi.
• How do I ensure the mackerel is safe to eat raw? Ensure it’s fresh and previously frozen to eliminate parasites, or use high-quality sushi-grade mackerel.
• Is there a substitute for sake in this recipe? Dry white wine or a mix of water and rice vinegar can be used as a substitute if necessary.
• How long can this sushi be stored? It’s best enjoyed fresh but can be kept in the refrigerator for up to 1 day in an airtight container.

Mackerel Pressed Sushi Recipe Substitutions and Variations

• Sushi rice: Substitute with short-grain rice for a similar sticky texture.
• Rice vinegar: Substitute with apple cider vinegar for a milder flavor.
• Sake: Substitute with dry white wine for a similar acidity and flavor.
• Mirin: Substitute with a combination of 1 part sugar to 2 parts sake or water.
• Kombu: Substitute with a piece of dried seaweed or nori for a similar umami flavor.

Pro Tips

1. Rice Preparation After rinsing the rice, let it soak in the water for about 30 minutes before cooking. This helps the rice absorb water evenly and ensures a perfect texture.

2. Marinating Time For a deeper flavor, consider extending the marinating time of the mackerel fillets in the soy sauce mixture to around 30-45 minutes. Cover the dish to keep it fresh while marinating in the refrigerator.

3. Rice Seasoning To avoid mashing the rice grains when mixing in the vinegar solution, use a gentle folding motion with a rice paddle or spatula. Also, fan the rice while mixing to enhance the shine and texture.

4. Using Kombu If you choose to use kombu, you can also add a small piece to the pot when cooking the rice for an additional layer of umami flavor.

5. Knife Technique To prevent the rice from sticking while slicing the sushi, dip your knife in water or wipe it with a damp cloth between cuts, ensuring clean and precise slices.