Grilled Mackerel Pressed Sushi

Steps

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1. 1
   Pour 1 tablespoon of sake over the salted mackerel and distribute evenly. Cover with plastic wrap and refrigerate for 5 minutes.
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2. 2
   Remove from refrigerator and pat dry thoroughly with paper towels to remove any fishy smell.
   ▶ ≈0:09
3. 3
   Lightly coat a skillet with oil and heat over medium. Place mackerel skin-side down and cook for 3-4 minutes until golden brown.
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4. 4
   Gently flip the fish, reduce heat to low, wipe away excess oil, cover with a lid, and cook for 3 more minutes.
   ▶ ≈0:33
5. 5
   Flip once more and briefly cook the skin side at medium heat until crispy, then remove from pan.
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6. 6
   Mix sugar and salt into the vinegar, stirring well until dissolved.
   ▶ ≈1:01
7. 7
   Add warm rice to a bowl, pour the vinegar mixture over it, and mix quickly and thoroughly.
   ▶ ≈1:12
8. 8
   Stir in the roasted sesame seeds and mix well.
   ▶ ≈1:21
9. 9
   Line a cutting board with plastic wrap, place the seasoned rice on it, shape to match the mackerel size, and press firmly to compact.
   ▶ ≈1:30
10. 10
    Layer the pickled ginger on the rice, then place the shiso leaves on top.
    ▶ ≈1:38
11. 11
    Place the grilled mackerel on top and wrap everything tightly with plastic wrap, twisting the ends to ensure all layers stick together.
    ▶ ≈1:45
12. 12
    Place the wrapped sushi on a board, put another board on top, add a weight (such as a container), and let it rest for 5 minutes to allow all layers to set.
    ▶ ≈1:53
13. 13
    Unwrap and use a wet knife to slice into even pieces. The grilled mackerel pressed sushi is ready to serve.
    ▶ ≈2:10