Yaki Saba Bo-Sushi (Grilled Mackerel Pressed Sushi)

Ingredients

• 1 Mackerel fillet (boneless, skin-on)
• Salt (for seasoning the fish)
• 2 cup Sushi rice (cooked and seasoned with sushi vinegar)
• 4 Shiso leaves (fresh)
• 2 tbsp Pickled ginger (Gari) (thinly sliced)
• 1 tsp Toasted sesame seeds

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.

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.

Notes

For the best results, ensure the mackerel is grilled until the skin is very crispy to provide a texture contrast with the soft rice. You can use a bamboo mat (makisu) over the plastic wrap to help apply even pressure when shaping.

Nutrition per serving

• sushi
• mackerel
• japanese
• seafood
• grilled
• main course
• healthy