Pressed Mackerel Sushi recipe - ingredients, nutrition and when to eat it
Pressed mackerel sushi is made by placing vinegar-cured mackerel over sushi rice and pressing it into shape.
Pressed mackerel sushi is made by placing vinegar-cured mackerel over sushi rice and pressing it into shape. The tangy rice and deep flavor of the mackerel complement each other beautifully, making it a welcome change for lunch or dinner.
Japanese · 55 minutes to cook
Nutrition (per 289g serving): 414.5 kcal · protein 28.3g · carbohydrate 56.9g · fat 6.9g · sodium 672.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After curing the mackerel, pat it thoroughly dry so the rice does not become soggy.
Tips: Do not place the mackerel on steaming-hot rice; let the rice cool to lukewarm first.
Tips: Lightly wet the knife and slice in one smooth motion for clean cuts.
Tips: When using fresh mackerel, choose a fresh fillet and keep it chilled during preparation and storage.
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Ingredients (1 serving)
- Mackerel fillet — 100 g
- Cooked rice — 1 cup
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Salt — 0.3 tsp
- Ginger — 1 tsp
- Kombu — 1 handful