Bento (Lunch) Box, Fish, Japanese Authentics, Recipe, Seafood, Sushi
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Saba (Mackerel) Sushi | 鯖棒寿司 

This may be a challenging, hopefully an inspiring recipe for ‘sushi’ lovers.

Eating raw fish (‘sashimi’) is a very common (natural) Japanese food culture in which ‘sushi’ is an extension of. This ‘saba (mackerel) bou-sushi’ is a traditional method, as such by wrapping this boxed pressed sushi in bamboo leaves, persimmon leaves to prevent the fish from rotting. ‘Bou-sushi’  is (bou meaning a long stick) also called ‘battera’ and fish such as mackerel, salmon, trout and anago is amongst the popular sushi made in this boxed press style.

To make this boxed press sushi, you will need

The rest is not so difficult (forgiven with few trial and errors), a ‘sushi home party’ will not be such a dream. Give it a shot!

 

我家では『鯖鮨』は比較的ポピュラーな一品です。

鮮度のいい鯖が手に入るとその鯖の運命は

即、さばかれて → 〆鯖 → 冷凍 → 数日後には棒鮨

となります。どんなに鮮度が良くても鯖のアニサキス虫は怖いので必ず冷凍します。

木製の箱寿司器があれば棒鮨はいつでもつくれます。

 

 

IMG_3167

Saba (Mackerel) Sushi | 鯖鮨

Preparing the Mackerel – Shime Saba

*This 1st process is making a vinegar marinated mackerel.

  • 1 Mackerel
  • 2 tbsp Salt
  • Soak in rice vinegar

 

  1. Mackerel or any fish taken raw should be absolutely fresh. There is a tendency for mackerels to contain petite flesh worms (anisakis) hence freezing  the mackerel before eaten raw is highly recommended.
  2. First the fillet the mackerel. There is a great site from a sushi chef, which I will link as a reference. Unfortunately it is not in English but the photos may be of some reference for challenging cooks out there. (Illustrating how to fillet a fish)  http://temaeitamae.jp/top/t5/a/handled.fish.991.html
  3. Salt the fillet, set aside for 2 hours. Remove the belly bone, wash the salt with vinegar and soak the fillet into rice vinegar for about 30~60minutes. http://temaeitamae.jp/top/t5/a/handled.fish.991.html
  4. Freeze the mackerel, wrapped in plastic wrap before use.
  5. Thaw the mackerel in the chilled section of your refrigerator, peel of the skin and remove the middle small bones. http://temaeitamae.jp/top/t5/cc/peel_Skin.fish..02.html

 

Preparing the Sushi Rice – Sumeshi

  • 1 cup of Rice
  • <A> 3g Salt
  • <A> 30ml Rice Vinegar
  • <A> 7.5g Sugar *<Combine A>
  • Battera Kelp (if available)

 

  1. Cook 1 cup of rice and combine <A> . Once the rice is cooked, whilst it hot, add the <A> fanning the heat for the  rice to cool down.
  2. To make this Sushi, you will need a ‘Press Box’. Soak the press box with plenty of water so the wood to contain moisture and wipe off the water before actual use.
  3. スクリーンショット 2016-05-17 19.25.36
  4. Place one fillet of mackerel at the bottom (skin downwards) and place the second fillet to fill the gap.
  5. With your fingers place the sushi rice over the mackerel, filling it evenly little less than the top rim. Press the top wooden lid and gently press from the top (as much as your foot floats in air), rotate it 180 degrees and apply you weigh evenly to the press box.
  6. Remove the surrounding molds and gently place a thin layer of ‘battera kelp’ on the mackerel. Cut with a very sharp knife.    http://temaeitamae.jp/top/t3/b/95.html

 

Saba (mackerel) | 鯖鮨

【しめ鯖】

  • 鯖‥‥‥‥‥‥‥‥‥1本
  • 塩‥‥‥‥‥‥‥‥大匙2
  • 米酢‥‥‥‥‥‥‥ひたひたに漬かる

 

  1. 鯖は鮮度のいいものを選び、その日のうちに三枚におろし、しめ鯖にしておきます。
  2. 三枚におろし方法がわからない方は是非この板前さんのサイトを参照してみるといいでしょう。http://temaeitamae.jp/top/t5/a/handled.fish.991.html
  3. 三枚におろしたらまずは塩をたっぷりとふり、2時間ばかり置いておきます。腹骨をとり、塩は酢で洗い、次は酢締めにします。酢締めする時間は好みでまちまちですがわたしは30分〜1時間ヒタヒタの酢で〆ます。http://temaeitamae.jp/top/t5/aaa/handled.fish.1.html
  4. 鯖は一端冷凍します。
  5. 使用すつ時は冷蔵庫のチルドで解凍をし、皮剥(http://temaeitamae.jp/top/t5/cc/peel_Skin.fish..02.html)をして、小骨をのぞき取ります。

 

【酢飯】

  • お米‥‥‥‥‥‥‥‥‥1カップ
  • 【A】塩‥‥‥‥‥‥‥‥3g
  • 【A】米酢‥‥‥‥‥‥‥30ml
  • 【A】砂糖‥‥‥‥‥‥‥5g   *【A】はあわせておく。

 

  1. お米が炊きあがったら【A】を熱いご飯にいれ、ウチワであおぎながら冷ましていきます。
  2. 寿司の押し箱は水でたっぷりと濡らし水分を含ませておきます。使うときは水滴を拭き取ります。
  3. しめ鯖を下にひきます。しめ鯖は涙目の形をしてますので2枚重ねにして隙間をうめるようにするといいでしょう。
  4. 上から酢飯を入れ、入れ過ぎには注意しましょう。足が浮く程度に上から押して、180度回転させ、均等に体の重さがかかるようにしていきます。
  5. 型から抜き、鯖の上にバッテラ昆布をのせ、鋭い包丁で一口幅に切っていきます。http://temaeitamae.jp/top/t3/b/95.html

 

 

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