Marinated Mackerel Sushi

Step 1

Lay the mackerel fillets in a shallow dish. Sprinkle with sea salt. Gently rub it into the flesh and skin. Place in refrigerator for 2 hours.

Step 2

Rinse salted mackerel under running cold water and pat dry with paper towels. Arrange fish fillets side by side in a shallow dish and pour over rice vinegar. Marinate in for 1 hour in a refrigerator.

Step 3

Pat marinated fillets dry with paper towels. Lift the papery outer skin at one end and peel it off, leaving the silvery under skin intact. Remove any small bones. Trim the top of the flesh, using a sharp knife.

Step 4

Wet a sushi press to stop sushi rice from sticking. Arrange the fillets in the mold, skin-side down, trimming them so that they cover the bottom with no gaps. Dab a little wasabi paste over top, then pack in half of the sushi rice. Press down with the lid.

Step 5

Lift off the sides of the sushi press, holding down the lid with your thumbs as you do so. Turn sushi out onto a chopping board so that the fish is on the top. Cut into 5 equal slices.

Step 6

Repeat, to make 10 pieces in total. Serve marinated mackerel sushi with soy sauce, pickled ginger, and extra wasabi paste.