Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Put the rice in a small bowl, cover with cold water and massage the grains with your hands to remove the starch.
Drain and repeat the process until the water runs clear. Put the rice in a small saucepan with a tight-fitting lid. Cover with 2. Take off the heat and leave with the lid on for a further 15 mins. Stir through the vinegar, then leave to cool completely. Place a nori sheet, shiny-side down, on top of the sushi mat. Spread a quarter of the rice onto the nori, leaving a 1cm border at the top. Put a quarter of the chilli and carrot in a line at the bottom of the rice.
Place a quarter of the cucumber and mackerel in a strip along the centre. Dampen the top border with a little water to help seal the roll. Fold the bottom edge of the seaweed over the first line of the filling, then use the sushi mat to roll up the maki.
Repeat to make four rolls. Using a serrated knife, cut each roll into eight rounds. Serve with soy sauce for dipping. Want a little help with this recipe?
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Inspire me.Homemade Sushi is so much cheaper than at the restaurant. Soooooo worth it, if you ask me. Shrimp tempura rolls are one of my favorites, or you could do a California roll or a veggie roll. One of our favorites is a Philly roll, with smoked salmon, cream cheese, avocado, and cucumber.
Or if you want to try something a little different, you can make Korean Kim Bap. To get started, you need the right kind of seaweed.
The one on the left below is thick and perfect for rolling sushi this is the one I use. The one on the right is too flimsy. I use that seaweed for snacking. Make sure you get seaweed specific for sushi-making, which it should state on the package. Spread the seaweed with a layer of prepared sushi rice this whole post covers how to make the riceand flatten gently with a rice paddle but do not smash the rice, as my mom would always say :.
For my sushi this time, I got this gorgeous piece of salmon. Here is how I cut salmon for my sushi rolls. First, cut straight down through the filet, then cut that piece in half through the center so you have a small strip:. Place your desired ingredients onto the rice. But Philly-style rolls are my favorite :.
Roll it up tightly, using a bamboo mat. Then use a sharp knife to cut the sushi roll into pieces. Just make sure to use a sharp one! This is my first time making sushi and I am only 11 years old. As good as you could get at a sushi restaurant! I made the sushi with rice aide out. I put a piece of cling wrap on my bamboo mat.
Placed the seaweed on top of that, then the rice. I covered that with another piece of cling wrap and then carefully flipped it over on the mat. I then placed my filler ingredients on top, then rolled the sushi roll. I squeezed the mat gently to compress it so it stayed together. It came out almost as good as at a sushi restaurant. Hi Theresa, this is so fantastic. I like it too much and looks easynto prepare. Thanks for it.Pickling fish is a common Scandinavian technique.
Originally conceived to preserve the fishit is now used to add flavour and sharpness. Oily fish are particularly well-suited to pickling, which is why pickled mackerel is one of the most common pickled fish you'll find. While you can buy pickled mackerel in the shops, it's incredibly easy to make at home and means it will be free from unnatural preservatives and you have total control over the flavours in the pickling liquor.
Always use the freshest fillets you can find. The pickled mackerel recipe below is a great starting point, but do get inventive with herbs, spices and aromatics in the pickling liquor to add even more flavour — simply add them to the pan along with the water, vinegar, sugar and salt. The pickle can be further flavoured with herbs and spices such as bay leaf, peppercorns, chilli, fennel seeds and star anise. Pickled mackerel goes wonderfully in a salad with fennel and cucumber. Take a look at what's new and get inspired.
Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. How to pickle mackerel. Ingredients 70ml of white wine vinegar 30ml of water 30g of sugar 5g of salt 4 mackerel fillets, pinboned. Shopping List.Mackerel Sashimi Made From Whole Fish
Mix the white wine vinegar, water, sugar and salt in a saucepan and place over a medium heat. Bring to the boil then remove the pan from the heat and allow to cool to room temperature.
Place the fillets flesh-side down in a single layer in a dish and cover with the pickling liquid. Refrigerate for 1 hour then remove the mackerel and pat dry. When removed from the pickling liquid, the mackerel can be kept in the fridge for up to 2 days.
Serving suggestions. Pickled mackerel with buttermilk snow, cucumber and dill.Spanish Mackerel sushi, also known as Sawara in Japanese, is hard to find in sushi restaurants but it is one of my favorite things to eat.
There are multiple varieties of mackerels used in restaurants, but the Boston mackerel is the most widely eaten one in the US. Most often times, these mackerels are marinated in a vinegar solution and served sashimi style, known as Shime Saba in Japanese. However, you can skip this step because Spanish mackerel is excellent without the curing process. When it comes to making sushi, Mackerels are a great fish to work with in terms of availability and ease.
In fact, I would suggest starting off practicing making sushi with mackerels to learn the basics before handling other more delicate fish. Spanish Mackerels are available year long with Fall and Spring months being the best time to target them. During this period, they will bulk up into large schools and migrate in full force.
How to pickle mackerel
The bigger the fish, the fatter and more flavorful it is. Same logic as grading tuna.
Mackerels are easy to clean. Spanish mackerels have high fat content and therefore can be seared and served tataki style. Searing it with a torch really enhances the flavor as the fat breaks down and releases more aroma.
One of my favorite ways of eating mackerel is sliced tataki over a bed of shredded daikon radish and white onions and garnished with chopped green onion and ginger ponzu dressing. The plate below has cut Shiso on top. King mackerels have coarse and grayish looking fillets. Most avid fishermen will tell you, they prefer Spanish over Kings any day and I find this to be true from personal experience.
Notice the fillet is slightly darker and has some blood spots as opposed to the top fillet. The taste and presentation are greatly improved by bleeding your catch as soon as it is caught. In Florida, we have Spanish, King, and Cero Mackerels, with the first two having significant commercial values. I was able to try this on Wednesday with some Spanish mackerel I speared on Tuesday. I bled the fish immediately on the boat and kept the fillets cold. Followed the video above and everyone 8 people who tried it were amazed at the flavor.
The mackerel is usually thought of as a fish that has to be friend or smoked to be enjoyed. I think I have a new favorite fish for sushi! Spanish macks are one of my favorite for sushi, especially seared.
The torch really draws out more flavor from the fat and matches really well with sushi rice. Appreciate the feedback.
Smoked mackerel maki rolls
Your email address will not be published. Skip to content Posted by Dan on July 2, February 19, How to make Spanish Mackerel sushi.
Caught from Tampa Bay Florida. Help me grow this site by sharing!
Leave a Reply Cancel reply Your email address will not be published.This type of sabazushi recipe is a variation of the sushi known as batterawhere rice is pressed into a mould and topped with an even layer of marinated mackerel and sheets of shiraita-konbua kind of shaved seaweed that, when soaked, results in a silky-smooth, translucent layer with a unique flavour. This variant is rolled using a bamboo mat instead, a challenging form that will put your skills to the test.
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here. With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.
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We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. Search by ingredient, dish or cuisine. Popular Search history. Sabazushi — mackerel sushi wrapped in kombu. Hideki Hiwatashi.
Starter challenging Makes16 2 hours, plus overnight marinating time for the kombu. Discover more:. Share recipe. Related recipes. Grilled mackerel with beetroot and new potato salad.The mackerel is best from autumn through winter. It is cured since it spoils very quickly. It is not an expensive fish,and due to its strong fishy taste, it is not favored by everyone. It is high in oil, and has a strong scent due to a high trimethylamineN-oxide content, or TMAO which is used for water balance in cells for most sea animals.
While the taste of mackerel is delicious, this fishy scent is the culprit which gives mackerel a bad name. TMAO is contained in the cells, and is water soluble,so the salting phase in the curing process releases a fair amount of it due to osmosis.
It is one of the few fishes that still taste good after it is cured by salt and vinegar. While extra precautions are made, it is considered a delicacy when served raw for its creamy rich texture. Extra fresh mackerel does not have a fishy scent, but they have to be brought in live in order to enjoy it raw. Cities like Kyotowhich are geographically far from the ocean, have many different types of regional sushi that use cured or salted fish.
The main reason for this trend is that fresh fish was unavailable back in the days when refrigerators did not exist, and they only had the option of buying cured fish. Mackerel is one of the best ingredients for cured fish in Japan. Kyoto is famous for using mackerel for their primitive nare sushi as well. The name saba is believed to be derived from the word isaba, means discolored leaves due to the autumn season, which is when the mackerel starts to taste good.
Image source. Your email address will not be published. Leave a Reply Cancel reply Your email address will not be published.By Yutaka Iso April 25th, Saba makes a fatty, oily, and decadent piece of sushi, extremely rich in flavor.
Though its use in sushi is very widespread, saba sushi has roots in Edomae 19th century Tokyo-style sushi. The common preparation of shime-saba cured and marinated in vinegar was a staple technique of the time. When at its freshest and fattiest, it can even be quite sweet. Mackerel is a migratory fish with some stocks migrating up and down coasts to spawn and others even migrating across oceans to find waters suitable for feeding.
So the season depends on the region in which the fish were caught. Although fish has a reputation for spoiling quickly, saba is one of the worst, so it is important that only the freshest saba be used in sushi.
Even a day or two after being caught, the flesh begins to degrade and fall apart. In part because of its short shelf life after death, a very common preparation is one which helps preserve texture and enhance flavor: shime saba. In this technique, the sushi chef must heavily salt the fillets of saba before marinating in rice vinegar. It is a widespread myth that the salt and vinegar techniques used in shime-saba kill any parasites the fish may have.
This is simply not true.
Research into the topic tells us that these methods make little, if any, impact on parasites. To prepare shime-sabafillet the fish as usual and remove any pin bones. Turn the fillets over so the skin side is down. Rub a healthy dose of salt all over the flesh side so that the fillets are fully covered.
Leave the fish to cure like this for an hour to 90 minutes before gently rinsing off all of the salt with fresh water. The flesh should feel a bit firmer as a result of the salt drawing out excess moisture. For smaller fillets, let the fish marinate for 20 minutes; for larger fillets, let it marinate for 40 minutes. When you remove the fillets from the vinegar, briefly rinse them with fresh water and pat them dry.