Saba Zushi with a Twist

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 fresh mackerel fillets 2 fresh mackerel fillets
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 1 cucumber, julienned 1 cucumber, julienned
• 1 avocado, sliced 1 avocado, sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender.
3. 3.
   In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve.
4. 4.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the vinegar mixture. Let the rice cool to room temperature.
5. 5.
   In a shallow dish, combine the soy sauce, mirin, and grated ginger. Add the mackerel fillets and marinate for 30 minutes.
6. 6.
   Preheat the grill or broiler. Remove the mackerel fillets from the marinade and grill or broil for 3-4 minutes on each side, or until cooked through.
7. 7.
   Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
8. 8.
   Arrange cucumber, avocado, and grilled mackerel in a line across the center of the rice.
9. 9.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure a firm roll.
10. 10.
    Repeat the process with the remaining ingredients.
11. 11.
    Slice the sushi rolls into bite-sized pieces and serve.

Treat your ingredients with care...

• Mackerel — Make sure to remove any bones from the fillets before marinating and grilling.
• Sushi rice — It's important to rinse the rice thoroughly to remove excess starch for a better texture.

Tips & Tricks

• For added flavor, sprinkle toasted sesame seeds on top of the sushi rolls before slicing.
• Experiment with different vegetables such as pickled radish or carrot for additional texture and taste.
• If you prefer a spicier kick, add a small amount of wasabi or sriracha sauce to the sushi rolls.
• Use a sharp knife to slice the sushi rolls cleanly without squishing them.
• Serve with soy sauce, pickled ginger, and wasabi on the side for dipping.

Serving advice

Serve the Saba Zushi rolls as an appetizer or main course. Arrange them on a platter and garnish with fresh herbs such as cilantro or chives for an elegant presentation.

Presentation advice

To enhance the visual appeal, arrange the sliced sushi rolls in a spiral pattern on a rectangular plate. Drizzle a small amount of soy sauce around the plate and garnish with a sprinkle of sesame seeds and a slice of lemon.