Japanese Brined Mackerel Sushi

Ingredients

• ½ lb sushi-grade saba (mackerel) fillet, skin on
• 2 tbsp rice vinegar
• 1 tbsp kosher salt
• 1.5 cups cooked sushi rice, warm
• ½ tsp wasabi
• 2 tbsp low-sodium soy sauce
• 2 oz daikon radish, very thinly sliced
• 4 leaves fresh shiso leaves (optional)

Instructions

1. 1

   Rinse the saba fillet under cold water and pat completely dry with paper towels — removing all surface moisture prevents the brining liquid from being diluted and ensures crisp skin.

2. 2

   In a small shallow dish, whisk together 2 tablespoons of rice vinegar and 1 tablespoon of kosher salt until the salt dissolves. Place the mackerel skin-side up in this brine and refrigerate for 8-10 minutes. The acid and salt will cure the outer flesh while keeping the interior tender and locking in the fish's delicate flavor.

3. 3

   Remove the saba from the brine and pat completely dry again with fresh paper towels. Using a very sharp sashimi knife or long thin-bladed knife, slice the mackerel on a slight bias into 8 pieces, each about 1/4-inch thick and approximately 2 inches long. Dip the blade in water between each slice to prevent sticking and ensure clean cuts.

4. 4

   Wet your hands with water (not the vinegar solution — plain water prevents sticking). Grab about 1 tablespoon of the warm sushi rice and gently cup it in your palm. Using your other hand's index finger, press the rice gently to form an oblong mound approximately 2 inches long and 1 inch wide. The rice should hold together but remain slightly loose — overworking it makes it dense and gummy.

5. 5

   Dip your index finger in a tiny amount of wasabi and draw a thin line (less than 1/4 teaspoon total) across the top of the rice mound. Place one slice of the brined saba on top, pressing it gently with your fingertip so it adheres to the rice and conforms to the shape. The wasabi acts as both flavor and adhesive.

6. 6

   Repeat with the remaining 7 rice mounds and mackerel slices until you have 8 nigiri. Arrange them on a serving plate. Drizzle 2 tablespoons of low-sodium soy sauce into a small dipping bowl. Scatter 2 ounces of thinly sliced daikon radish (cut into matchsticks if preferred) alongside the nigiri, and tuck 4 fresh shiso leaves between them if using — the shiso's herbaceous note complements the briny richness of the mackerel.

7. 7

   Serve immediately at room temperature. Diners can pick up each piece, dip the mackerel side lightly into the soy sauce, and eat in one bite. The warm rice and cool, brined fish should feel balanced on the palate.

Tools you’ll need

• small shallow dish
• paper towels
• sharp sashimi knife or long thin-bladed knife
• cutting board
• small dipping bowl
• serving plate

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