Recipe of Quick Saba Oshizushi (Pressed Horse Mackerel Sushi)

Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Award-winning Saba Oshizushi (Pressed Horse Mackerel Sushi). It is one of my favorites. For mine, I will make it a bit unique. 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 begin with this recipe, we must first prepare a few ingredients. You can cook Saba Oshizushi (Pressed Horse Mackerel Sushi) using 8 ingredients and 5 steps. Here is how you cook that.

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

Instructions 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 with this special food Recipe of Award-winning Saba Oshizushi (Pressed Horse Mackerel Sushi). Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!