Vinegar-Dressed Mackerel Sashimi recipe - ingredients, nutrition and when to eat it
This Busan-style sashimi salad lightly pickles mackerel in vinegar, then tosses it with vegetables and spicy-sweet vinegar sauce.
This Busan-style sashimi salad lightly pickles mackerel in vinegar, then tosses it with vegetables and spicy-sweet vinegar sauce. Its bright tangy and spicy flavor is perfect for lunch or dinner when you want to wake up your appetite.
Seafood · 30 minutes to cook
Nutrition (per 268g serving): 301.9 kcal · protein 27.1g · carbohydrate 20.1g · fat 12.5g · sodium 784.7mg
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: Use fresh mackerel prepared for sashimi, and keep it chilled until cooking.
Tips: Pickling it in vinegar for too long can firm up the flesh and make it overly sour.
Tips: Drain the vegetables well so the sauce does not become watery.
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Ingredients (1 serving)
- Raw mackerel — 100 g
- Vinegar — 3 Tbsp
- Onion — 0.3 pc
- Cucumber — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp