Yaki Saba Bo-Sushi (Grilled Mackerel Pressed Sushi)

Steps

1. 1

   Season the mackerel fillet with salt on both sides and let it sit for about 15 minutes to draw out moisture. Pat dry with a paper towel.

   Start 15-minute timer
2. 2

   Grill or pan-sear the mackerel fillet, starting skin-side down, until the skin is crispy and golden and the flesh is fully cooked through.

3. 3

   Prepare the sushi rice by mixing warm cooked short-grain rice with sushi vinegar, then fold in toasted sesame seeds.

4. 4

   Lay a piece of plastic wrap on a clean work surface or a bamboo sushi mat.

5. 5

   Place the grilled mackerel fillet on the plastic wrap, skin-side down.

6. 6

   Layer the fresh shiso leaves and sliced pickled ginger evenly across the length of the mackerel.

7. 7

   Shape the sushi rice into a log roughly the same size as the mackerel fillet and place it on top of the ginger and shiso.

8. 8

   Use the plastic wrap to tightly wrap and compress the fish and rice together, forming a uniform rectangular log (Bo-sushi style).

9. 9

   Let the roll sit for a few minutes to set, then slice through the plastic wrap into bite-sized pieces using a very sharp, wet knife.

10. 10

    Remove the plastic wrap from each piece before serving.