Name: Sabazushi – mackerel sushi wrapped in kombu
Total time: 2 h
Ingredients: 4 sheets of shiraita-konbu, (shaved kombu seaweed) measuring 4x12cm; 108g of rice vinegar; 24g of sugar; 250g of sushi rice; 300ml of water; 1 small piece of kombu, approx. 3x3cm; 30ml of rice vinegar; 8g of salt; 18g of sugar; 1 small piece of kombu, approx. 3x3cm; 2 large mackerel fillets; 1 tbsp of sugar; 1 tbsp of salt; 40g of sugar; 270g of rice vinegar; 41g of usukuchi soy sauce, (light soy sauce); 5g of kombu; 20g of pickled myoga, or sushi ginger; 16g of tobiko; nasturtium leaves

Sabazushi – mackerel sushi wrapped in kombu

by Hideki Hiwatashi

Ingredients

Speciality Ingredients

4 sheets of shiraita-konbu, (shaved kombu seaweed) measuring 4x12cm
1 small piece of kombu, approx. 3x3cm
1 small piece of kombu, approx. 3x3cm
5g of kombu
20g of pickled myoga, or sushi ginger
16g of tobiko

Oils & Vinegars

108g of rice vinegar
30ml of rice vinegar
270g of rice vinegar

Cereals, Grains & Pasta

250g of sushi rice

Beverages

300ml of water

Fish & Shellfish

2 large mackerel fillets

Cooking Sauces

41g of usukuchi soy sauce, (light soy sauce)

Salad & Fresh Herbs

nasturtium leaves