Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, saba oshizushi (pressed horse mackerel sushi). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Saba Oshizushi (Pressed Horse Mackerel Sushi) is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Saba Oshizushi (Pressed Horse Mackerel Sushi) is something which I have loved my entire life. They’re nice and they look fantastic.
Impress your family and friends by learning how to make unique, delicious and beautiful Pressed Sushi (Oshizushi). This Mackerel Pressed Sushi is made of. Pressed Sushi or Oshizushi is made from layers of cured fish and sushi rice that are placed in a special box called Oshibako (押し箱), and then compressed together by weight, making them into a tightly Mackerel Pressed Sushi consists of vinegar cured mackerel, shiso leaves, and sushi rice.
To get started with this particular recipe, we have to first prepare a few components. You can have saba oshizushi (pressed horse mackerel sushi) using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Saba Oshizushi (Pressed Horse Mackerel Sushi):
- Get 2 fish Horse Mackerel sashimi cuts
- Prepare 1 Salt
- Prepare 3 tbsp ☆Vinegar
- Get 1 dash less than 2 teaspoons ☆Sugar
- Prepare 4 cm ☆ Kombu for dashi stock
- Make ready 1 Sweet pickled ginger (sliced)
- Prepare 5 Shiso leaves
- Take 1 Sushi rice
Sushi chefs put rice and marinated, sliced mackerel in order into a small, squared wooden frame and press them together using another piece of wood. As mackerels go off quickly, they are made and marinate to preserve them. We enjoy the sour and rich taste of the fish. Sushi exists under many forms and guises.
Steps to make Saba Oshizushi (Pressed Horse Mackerel Sushi):
- Cut the horse mackerel into 3 pieces, and remove the scute and bones (don't forget the backbone). If you can, ask your fishmonger to remove them for you.
- After patting the fish dry, cover both sides in salt, place at a slight angle in a shallow dish, and let sit in the fridge for about 30 minutes.
- Wash the fish from Step 2 with water, thoroughly pat dry, add the ☆ ingredients to the shallow dish, and put it back in the fridge for another 30 minutes or longer.
- Place the skinned horse mackerel, sushi rice, sliced ginger, shiso leaves and more sushi rice into a mold in that order, and pack it in.
- Flip it over and it is done.
It not all nigiri and (more ubiquitous) sushi rolls! Have you ever heard of Oshizushi? Use this easy oshizushi recipe to create picture-perfect sushi everybody will want to eat. Oshizushi is made by pressing blocks of rice and sushi toppings in a special mould (called an 'oshibako') to create perfect rectangles. Oshizushi. (Pressed Sushi, Box Sushi, 押し寿司, Oshi Sushi, Osakazushi, Osaka Sushi, Hako Zushi Traditionally, it employs marinated or grilled seafood ingredients such as eel or mackerel, but the Due to its distinctive shape, oshizushi is easily transported and has become one of the most.
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