Japanese🍚 Starches

Mackerel Pressed Sushi (Saba Oshizushi)

Name: Mackerel Pressed Sushi (Saba Oshizushi)
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice; 1 Frozen marinated mackerel fillet (shime saba); 6 Shiso leaves; 4 tbsp Seasoned rice vinegar (such as Kikkoman®, or homemade sushi vinegar); 4 tbsp Rice vinegar; 1 tbsp Sugar; 1 tsp Salt

A beautiful three-layered pressed sushi featuring marinated mackerel, shiso leaves, and sushi rice. This classic Kansai-style sushi showcases unique flavors and elegant presentation.

Adapted from a video by Just One Cookbook

How to Make Mackerel Pressed Sushi - Saba Oshizushi (Recipe) 鯖押し寿司の作り方 (レシピ)

Watch on YouTube

Ingredients

Japanese short-grain riceuncooked, measured in rice cooker cups (approximately 300 g or 360 ml)2 cups
Frozen marinated mackerel fillet (shime saba)frozen, thawed in refrigerator overnight1
Shiso leaves6
Seasoned rice vinegar (such as Kikkoman®, or homemade sushi vinegar)for seasoning sushi rice and moistening the mold4 tbsp
Rice vinegarif making homemade sushi vinegar4 tbsp
Sugarif making homemade sushi vinegar, quantity can be adjusted to taste (1–2 tbsp)1 tbsp
Saltkosher or sea salt (use half if using table salt); for homemade sushi vinegar1 tsp

1
Rinse the Japanese short-grain rice (2 rice cooker cups, about 300 g) and soak in cold water for 20 minutes.
2
Drain the rice and let it rest for 10 minutes.
3
Add water to the "sushi rice" line on the rice cooker (or slightly less than 2 cups) and cook using the sushi rice mode.
4
Transfer the cooked rice to a wet sushi oke (wooden rice bowl) or large dish and spread it out evenly to cool faster.
5
Add 4 tablespoons of seasoned rice vinegar and slice the rice at a 45-degree angle using a rice paddle to separate the grains without crushing them.
6
Use a fan to cool the rice, which will make it glossy and prevent it from becoming mushy. Repeat until the rice is completely cooled.
7
Cover the rice with a damp towel or paper towel until ready to use.
8
Cut the defrosted marinated mackerel fillet lengthwise in half, then butterfly each piece from the long edge you just cut. Repeat with the other half.
9
(Optional) Place the two mackerel pieces on a ceramic plate and lightly sear the skin with a kitchen torch for nice char flavors.
10
Prepare the oshizushi mold and 6 shiso leaves. In a small bowl, combine water and 1 tablespoon of seasoned rice vinegar. Moisten the mold with this mixture to prevent rice from sticking.
11
Place the mackerel fillet at the bottom of the mold with the skin side down, then layer the shiso leaves on top.
12
Add the sushi rice from one side to the other, filling the mold completely.
13
Place the top piece of the mold over the rice and press down firmly. Rotate the mold 180 degrees and press down again firmly with your body weight.
14
Flip the mold so the top piece is now at the bottom, then slide down the sidewall of the mold.
15
Remove the top piece and push up the bottom piece to eject the sushi from the mold. Use a knife to detach the sushi from the bottom piece by sliding it along the sidewall.
16
Cut the oshizushi in half, then cut each half into 3 equal pieces.
17
Serve on a plate and garnish with pickled ginger.

Mackerel Pressed Sushi (Saba Oshizushi)

Ingredients

Steps

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