lunch · dairy-free · gluten-free
Saba-zushi
Kyoto's pressed mackerel sushi: salt-and-vinegar-cured mackerel on a log of sushi rice wrapped in kombu.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Bamboo sushi mat.
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Method
-
1
Cover mackerel in salt 2 hours; rinse.
-
2
Marinate in vinegar-sugar 30 minutes; remove pin bones and peel skin.
-
3
Lay mackerel skin-side down on plastic wrap; top with a log of rice.
-
4
Wrap tightly with kombu and roll firmly with a mat.
-
5
Rest 2 hours; slice and serve with ginger.
