Steps to Prepare Perfect Saba Oshizushi (Pressed Horse Mackerel Sushi)

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Saba Oshizushi (Pressed Horse Mackerel Sushi). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Saba Oshizushi (Pressed Horse Mackerel Sushi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Saba Oshizushi (Pressed Horse Mackerel Sushi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Saba Oshizushi (Pressed Horse Mackerel Sushi) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Saba Oshizushi (Pressed Horse Mackerel Sushi) using 8 ingredients and 5 steps. Here is how you cook it.

I just wanted to use my sushi mold that I had never used before. To salt the fish to remove the water content, place in a shallow dish at an angle, and chill into the fridge. The skin is easy to remove by hand after salting (start from the head). You can use a milk carton or plastic container to mold the sushi if you don't have a mold. You could even use plastic wrap. For 2-3 servings. Recipe by santababy

Ingredients and spices that need to be Prepare to make Saba Oshizushi (Pressed Horse Mackerel Sushi):

1. 2 fish Horse Mackerel sashimi cuts
2. 1 Salt
3. 3 tbsp ☆Vinegar
4. 1 dash less than 2 teaspoons ☆Sugar
5. 4 cm ☆ Kombu for dashi stock
6. 1 Sweet pickled ginger (sliced)
7. 5 Shiso leaves
8. 1 Sushi rice

Steps to make to make Saba Oshizushi (Pressed Horse Mackerel Sushi)

1. Cut the horse mackerel into 3 pieces, and remove the scute and bones (don't forget the backbone). If you can, ask your fishmonger to remove them for you.
2. After patting the fish dry, cover both sides in salt, place at a slight angle in a shallow dish, and let sit in the fridge for about 30 minutes.
3. Wash the fish from Step 2 with water, thoroughly pat dry, add the ☆ ingredients to the shallow dish, and put it back in the fridge for another 30 minutes or longer.
4. Place the skinned horse mackerel, sushi rice, sliced ginger, shiso leaves and more sushi rice into a mold in that order, and pack it in.
5. Flip it over and it is done.

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So that is going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Saba Oshizushi (Pressed Horse Mackerel Sushi). Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!