Cured Mackerel Sushi

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Cured Mackerel Sushi, known in Japan as Shime Saba, transforms fresh mackerel into silky, tangy nigiri through a classic two-stage salt and vinegar cure. This traditional preservation method firms the flesh, mellows any ocean sharpness, and pairs beautifully with seasoned sushi rice and a touch of wasabi.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 4 gSugar
• 22 gProtein
• 1180 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the cured mackerel

• 2 fresh mackerel fillets (about 7 oz / 200 g each), pin bones removed
• 1/4 cup (60 g) kosher or sea salt
• 1 cup (240 ml) rice vinegar
• 2 tablespoons mirin
• 1 small piece kombu (dried kelp), about 2 inches

For the sushi rice

• 2 cups (400 g) short-grain Japanese rice
• 2 1/4 cups (530 ml) cold water
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1 teaspoon fine sea salt

For assembling

• 1 tablespoon wasabi paste
• 2 tablespoons soy sauce, for serving
• 1 tablespoon pickled ginger, for serving
• 2 scallions, thinly sliced, optional garnish

Directions

1. Rinse the sushi rice under cold water until the water runs clear, then drain and let sit for 15 minutes. Combine rice and 2 1/4 cups water in a rice cooker or heavy pot and cook covered until tender, about 18 minutes.
2. While rice cooks, heat rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves, then cool to room temperature to make sushi vinegar.
3. Spread the cooked rice in a wooden bowl or large sheet pan and gently fold in the sushi vinegar with a slicing motion using a paddle or spatula. Cool to body temperature while fanning occasionally to give a glossy finish.
4. Pat the mackerel fillets dry with paper towels. Rub salt generously over the flesh side, pressing it into the fish, and let stand for 45 minutes to 1 hour in the refrigerator to draw out moisture.
5. Rinse the salt-cured mackerel thoroughly under cold water and pat very dry. In a non-reactive container, combine rice vinegar, mirin, and kombu, then submerge the fillets for 30 to 45 minutes until the flesh turns pale and firms up.
6. Remove the fillets from the vinegar bath, pat dry with paper towels, and slice on a sharp bias into thin pieces about 1/8 inch thick, trimming away any dark belly meat if desired.
7. Wet your hands with water and form bite-sized mounds of seasoned rice. Smear a small dab of wasabi on top of each and drape a slice of cured mackerel over the rice, pressing gently to adhere.
8. Arrange the nigiri on a platter and serve with soy sauce, pickled ginger, and sliced scallions. Best enjoyed at cool room temperature the day it is made.

Cook’s Notes

• Buy sushi-grade mackerel from a trusted fishmonger; freshness is essential since the cure only lightly sets the surface proteins.
• The flesh should turn from translucent bluish-gray to an opaque silvery white when properly cured — this is the signal that the fish is ready to slice.
• Use a long, very sharp sashimi knife and slice with a single confident pull to avoid tearing the delicate cured flesh.
• Cover leftover cured mackerel tightly and refrigerate for up to 2 days; do not freeze as the texture becomes mushy.
• Keep the seasoned rice covered with a damp cloth while you work so it does not dry out or form a hard crust.

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