Oshi Sushi - Battera (Pressed Mackerel)
A recipe from Japan.
🇯🇵 JapanjapanesecookedFishglutenFreedairyFreenutFreesoyFreeOptioneggFree
Nutrition (per serving)
280Calories
25 gProtein
8 gSugar
800 mgSalt
Ingredients
- 300g Sushi rice
- fillets Vinegar-cured mackerel (saba)
- thin sheets Kombu kelp
- wooden mold Oshizushi box (or makeshift)
- lining Plastic wrap
Method
- Cure mackerel in salt then rice vinegar for shine and flavor.
- Line oshizushi box with plastic wrap.
- Lay kombu sheets on bottom.
- Place mackerel fillets skin-side up.
- Spread even layer of sushi rice over fish.
- Press firmly with box lid, weight down 1-2 hours.
- Unmold, slice into rectangles.
- Osaka classic pressed sushi.
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