Crispy Mackerel Sushi Press
Hot-seared mackerel pressed into seasoned sushi rice with crispy edges, topped with pickled ginger and wasabi. A 20-minute viral sushi bowl that skips the rolling.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 38g
Ingredients
- 2 fillets (about 6 oz each) mackerel fillets, skin-on
- 1.5 cups sushi rice (or short-grain white rice, cooked)
- 1.5 tbsp rice vinegar
- ½ tsp granulated sugar
- ½ sheet nori (seaweed sheets), cut into strips
- ¼ cup pickled ginger (gari)
- 1 tbsp wasabi
- 1 tbsp sesame seeds
Instructions
- 1
Warm cooked rice with rice vinegar and sugar until grains just stick together but remain loose. Divide between two bowls.
- 2
Pat mackerel fillets dry and season both sides generously with salt and black pepper.
- 3
Heat oil in a skillet over medium-high until shimmering. Sear mackerel skin-side down 2 minutes until skin crisps and releases easily.
- 4
Flip and sear flesh side 90 seconds until opaque. Transfer to a cutting board and slice into bite-sized pieces.
- 5
Arrange mackerel pieces in a single layer over each rice bowl, pressing gently so they adhere to the warm rice.
- 6
Top each bowl with pickled ginger, a dollop of wasabi, nori strips, and sesame seeds. Serve immediately.
Tools you’ll need
- two serving bowls
- 12-inch non-stick skillet
- paper towels
- cutting board
- sharp knife
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