Horse mackerel temari sushi
These are cute, bite-sized temari sushi. When cutting the horse mackerel, trim off the tip of the tail and layer the thinner parts of the flesh for a neater finish
How to make it
1
Lightly sprinkle salt on the horse mackerel fillets, soak them in sweet vinegar, and then remove the skin
2
Slice the flesh thinly, dividing it into four pieces
3
Spread out a damp cloth and place the horse mackerel fillet on it. Place the vinegared rice, divided into four portions, on top of the fillet, then squeeze the cloth tightly and roll it into a ball
4
Serve in a bowl, and top with wasabi and pickled plum paste as desired. Garnish with pickled ginger and it's ready
Ingredientsfor 2 people
-
- Use horse mackerel fillets
- 2 sheets
-
- vinegared rice
- 60g
-
- salt
- A little
-
- sweet and sour
- A little
-
- Wasabi topping
- A little
-
- For plum paste topping
- A little
-
- Sweet pickled ginger (gari) for topping
- A little
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