Lyonnaise-style Saba Zushi

Ingredients

In the original Japanese Saba Zushi, the mackerel is typically marinated in soy sauce and vinegar. In this Lyonnaise adaptation, the mackerel is seasoned with a blend of herbs and spices commonly used in Lyonnaise cuisine. Additionally, the dish is garnished with fresh herbs and served with Dijon mustard, which adds a distinct French touch. We alse have the original recipe for Saba zushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 mackerel fillets 4 mackerel fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Cook the sushi rice according to package instructions and let it cool.
2. 2.
   In a bowl, combine the olive oil, chopped herbs, salt, and pepper.
3. 3.
   Rub the herb mixture onto the mackerel fillets and let them marinate for 30 minutes.
4. 4.
   Heat a grill or grill pan over medium-high heat and cook the mackerel fillets for 3-4 minutes on each side, or until cooked through.
5. 5.
   Once the rice has cooled, shape it into small oblong mounds.
6. 6.
   Place a grilled mackerel fillet on top of each rice mound.
7. 7.
   Garnish with additional fresh herbs and serve with Dijon mustard on the side.

Treat your ingredients with care...

• Mackerel — Make sure to choose fresh mackerel fillets for the best flavor. If fresh mackerel is not available, you can use frozen fillets, but thaw them thoroughly before marinating and grilling.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice to the mackerel fillets before grilling.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or paprika to the herb mixture.
• Experiment with different fresh herbs to suit your taste preferences.

Serving advice

Serve Lyonnaise-style Saba Zushi as an appetizer or as part of a sushi platter. It pairs well with a crisp white wine or a light Japanese beer.

Presentation advice

Arrange the sushi rice mounds with the grilled mackerel fillets neatly on a platter. Garnish with fresh herbs and serve the Dijon mustard in a small bowl on the side for dipping.