Battera Sushi

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 mackerel fillets, deboned and skin removed 2 mackerel fillets, deboned and skin removed
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake 1 tablespoon sake
• 2 tablespoons spicy mayo 2 tablespoons spicy mayo
• 2 nori sheets 2 nori sheets
• Pickled ginger, for serving Pickled ginger, for serving
• Wasabi, for serving Wasabi, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 12g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Set aside.
3. 3.
   In a separate bowl, combine the soy sauce, mirin, and sake to create the marinade for the mackerel fillets.
4. 4.
   Place the mackerel fillets in the marinade and let them sit for 10 minutes.
5. 5.
   Heat a non-stick pan over medium heat and cook the mackerel fillets for 2-3 minutes on each side until cooked through. Remove from heat and set aside.
6. 6.
   Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Allow the rice to cool to room temperature.
7. 7.
   Line a rectangular mold or a baking dish with plastic wrap. Place one nori sheet at the bottom of the mold.
8. 8.
   Spread half of the cooled rice evenly over the nori sheet in the mold.
9. 9.
   Lay the cooked mackerel fillets on top of the rice, then spread the spicy mayo over the mackerel.
10. 10.
    Cover the mackerel with the remaining rice, pressing down gently to ensure it is compact.
11. 11.
    Place the second nori sheet on top of the rice and press down firmly.
12. 12.
    Cover the mold with plastic wrap and place a weight on top. Refrigerate for at least 2 hours to allow the flavors to meld together.
13. 13.
    Remove the mold from the refrigerator and carefully remove the sushi roll.
14. 14.
    Slice the Battera Sushi into bite-sized pieces and serve with pickled ginger and wasabi.

Treat your ingredients with care...

• Mackerel — Ensure the mackerel fillets are fresh and properly deboned before marinating. This will ensure a smooth eating experience without any unwanted bones.
• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. This will result in fluffier and more distinct grains of rice.

Tips & Tricks

• To achieve a neat and clean cut when slicing the Battera Sushi, wet the knife with water before each cut.
• If you prefer a spicier kick, add a pinch of chili flakes to the spicy mayo.
• Experiment with different types of fish, such as salmon or yellowtail, for a variation in flavors.

Serving advice

Serve the Battera Sushi as an appetizer or as part of a sushi platter. It pairs well with a side of miso soup and a fresh green salad.

Presentation advice

Arrange the sliced Battera Sushi on a rectangular serving platter, garnish with a sprinkle of sesame seeds, and place a small dollop of spicy mayo on each piece for an elegant presentation.