Saba Mackerel Nigiri

Ingredients

• 1 cup short-grain sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• 7 ounces saba mackerel fillet, canned or fresh (or frozen saba, thawed)
• 1 teaspoon wasabi
• ¼ sheet nori (seaweed sheet), optional, torn into thin strips for garnish

Instructions

1. 1

   Rinse the sushi rice in a fine-mesh sieve under cold running water, stirring gently with your fingers, until the water runs almost clear—about 30 seconds of rinsing.

2. 2

   Pour 1.25 cups of water into a medium saucepan and bring to a boil over high heat until you see large rolling bubbles breaking the surface, about 4 minutes.

3. 3

   Add the drained rice to the boiling water, stir once with a wooden spoon, then reduce heat to the lowest setting and cover with a lid.

4. 4

   Cook covered for 15 minutes without lifting the lid, so the rice absorbs all the water and becomes tender.

5. 5

   Remove from heat and let sit covered for 5 more minutes to finish steaming.

6. 6

   While rice cooks, combine 2 tablespoons rice vinegar, 1 teaspoon sugar, and 0.5 teaspoon salt in a small bowl and stir until the sugar and salt dissolve completely.

7. 7

   Transfer the cooked rice to a large wooden or glass bowl and pour the vinegar mixture over it evenly.

8. 8

   Using a wooden rice paddle or flat wooden spoon, gently fold the rice from the bottom up and over the vinegar, rotating the bowl a quarter turn and repeating, until the vinegar is evenly distributed and the rice turns glossy—about 2 minutes.

9. 9

   Spread the rice out on a large plate or wooden board to cool to room temperature, about 10 minutes, stirring once halfway through.

10. 10

    If using canned mackerel, drain it and pat the fillet completely dry with a clean kitchen towel to remove surface moisture.

11. 11

    Place the mackerel fillet skin-side up on a cutting board and, using a sharp knife, slice it lengthwise down the center, then cut each half against the grain (across the width) into 8 to 10 thin slices, each about 1 centimeter thick.

12. 12

    Wet your hands with a small bowl of cold water mixed with a pinch of salt so the rice doesn't stick to your fingers.

13. 13

    Scoop roughly 1 tablespoon of cooled rice into your palm and gently press it between your hands to form an oval rice base about 2 inches long and 1 inch wide.

14. 14

    Place one slice of mackerel on top of each rice base and lightly press it down with your index finger so it adheres gently without flattening the rice.

15. 15

    Repeat to form 8 to 10 nigiri pieces, wetting your hands again when rice begins to stick.

16. 16

    Arrange the finished nigiri on a serving plate and place a small dab of wasabi (about the size of a pea) between the fish and rice on each piece.

17. 17

    Tear the nori into thin strips and scatter them over or alongside the nigiri as garnish if desired.

Tools you’ll need

• fine-mesh sieve
• medium saucepan with lid
• wooden spoon
• small bowl
• large wooden or glass mixing bowl
• wooden rice paddle or flat wooden spoon
• large plate or wooden board
• cutting board
• sharp chef's knife
• small bowl for water

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