Pressed Mackerel Sushi in 20 Minutes
Fresh mackerel pressed into seasoned sushi rice with a touch of wasabi and soy. No rolling required—just layer, press, slice, and serve.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 28g
Ingredients
- 1.5 cups sushi rice (cooked and cooled)
- 8 oz mackerel fillet, sashimi-grade
- 2 tbsp rice vinegar
- ½ tsp sugar
- 1 tsp wasabi
- ¼ cup soy sauce for serving
Instructions
- 1
Whisk rice vinegar and sugar together until sugar dissolves, then fold into cooled sushi rice with a gentle hand.
- 2
Spread half the seasoned rice into the bottom of a small square or rectangular mold (or a loaf pan lined with plastic wrap).
- 3
Lay mackerel slices across the rice layer, then top with remaining rice. Press down firmly with your palm for 10 seconds.
- 4
Invert the mold onto a cutting board and carefully remove the frame. The sushi block should hold its shape.
- 5
Using a very sharp, wet knife, slice the block into 6–8 pieces with one smooth downward cut per slice—don't saw.
- 6
Arrange pieces on a plate, dab a tiny amount of wasabi on each, and serve with soy sauce on the side.
Tools you’ll need
- small square or rectangular mold (2–3 cup capacity, or loaf pan)
- plastic wrap
- cutting board
- sharp sushi or chef's knife
- small bowl for mixing vinegar and sugar
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