How to Cook Yummy Saba Oshizushi (Pressed Horse Mackerel Sushi)

Saba Oshizushi (Pressed Horse Mackerel Sushi). Impress your family and friends by learning how to make unique, delicious and beautiful Pressed Sushi (Oshizushi). Pressed Sushi or Oshizushi is made from layers of cured fish and sushi rice that are placed in a special box called Oshibako (押し箱), and then compressed together by weight, making them into a tightly Mackerel Pressed Sushi consists of vinegar cured mackerel, shiso leaves, and sushi rice. The Oshizushi with moderately fatty marinated mackerel is so delicious!

Saba Oshizushi (Pressed Horse Mackerel Sushi) This Mackerel Pressed Sushi is made of three layers: an aburi-style mackerel, shiso, and sushi rice. it's from and today I'm going to share how to make press this is originated from part of Japan the she is made with the cure and we can get in the freezer section of the Japanese grocery source and I. Sushi exists under many forms and guises. It not all nigiri and (more ubiquitous) sushi rolls! You can have Saba Oshizushi (Pressed Horse Mackerel Sushi) using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Saba Oshizushi (Pressed Horse Mackerel Sushi)

  1. Prepare 2 of fish Horse Mackerel sashimi cuts.
  2. Prepare 1 of Salt.
  3. It’s 3 tbsp of ☆Vinegar.
  4. You need 1 dash of less than 2 teaspoons ☆Sugar.
  5. It’s 4 cm of ☆ Kombu for dashi stock.
  6. It’s 1 of Sweet pickled ginger (sliced).
  7. It’s 5 of Shiso leaves.
  8. Prepare 1 of Sushi rice.

Have you ever heard of Oshizushi? This Mackerel Pressed Sushi is made of three layers: an aburi-style mackerel, shiso, and sushi rice. Use this easy oshizushi recipe to create picture-perfect sushi everybody will want to eat. Oshizushi is made by pressing blocks of rice and sushi toppings in a special mould (called an 'oshibako') to create perfect rectangles.

Saba Oshizushi (Pressed Horse Mackerel Sushi) step by step

  1. Cut the horse mackerel into 3 pieces, and remove the scute and bones (don't forget the backbone). If you can, ask your fishmonger to remove them for you..
  2. After patting the fish dry, cover both sides in salt, place at a slight angle in a shallow dish, and let sit in the fridge for about 30 minutes..
  3. Wash the fish from Step 2 with water, thoroughly pat dry, add the ☆ ingredients to the shallow dish, and put it back in the fridge for another 30 minutes or longer..
  4. Place the skinned horse mackerel, sushi rice, sliced ginger, shiso leaves and more sushi rice into a mold in that order, and pack it in..
  5. Flip it over and it is done..

Oshizushi. (Pressed Sushi, Box Sushi, 押し寿司, Oshi Sushi, Osakazushi, Osaka Sushi, Hako Zushi Traditionally, it employs marinated or grilled seafood ingredients such as eel or mackerel, but the Due to its distinctive shape, oshizushi is easily transported and has become one of the most. Designs in aesthetically delightful and gustatory appealing food presentation with a The trout is smoked and made into Oshizushi (Pressed Sushi) and served at Taiho restaurant. Ajisai's best dish: pressed hamachi sushi. For those that don't mind mackerel, the pressed Saba. Another popular variety is oshizushi or 'pressed sushi', which is Iwakuni sushi from Yamaguchi prefecture, is, as you can see in the photo, a very large type of oshizushi.

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