FOOD

Colorful Mackerel Sushi

When your meal is almost too pretty to eat. Almost.

FOOD

Colorful Mackerel Sushi

When your meal is almost too pretty to eat. Almost.

Ingredients

  • 1 sheet shimesaba (vinegar pickled mackerel)
  • 300 grams cooked sushi rice
  • 50 grams pickled ginger
  • 15 slices shiso (pirella leaves)
  • 50 grams shibazuke (Kyoto-style pickles)
  • 50 grams takuan (pickled daikon radish)
  • 1/3 carrot, slice thinly and boiled
  • 7 green beans
  • Garnish:
  • Radish, sliced
  • Sudachi (Japanese citrus fruit), sliced thinly

Steps

  1. Cut off one side of an empty milk carton. Cut and fold 5 centimeters from the top to create a box. Secure with tape.
  2. Finely chop shiso leaves, shibazuke and takuan. Divide sushi rice between three small bowls. Mix in chopped ingredients into each bowl.
  3. Line milk carton with plastic wrap and place the sheet of shimesaba onto the bottom. Place pickled ginger on top followed by the shiso rice mixture. Then arrange sliced carrots, takuan rice mixture and the green beans.
  4. Finally top with shibazuke rice mixture and smooth out the top to create a nice flat surface. Place another sheet of plastic wrap on top and press down.
  5. Put the sushi in the refrigerator for 10-30 minutes.
  6. Take the sushi out of the milk carton and unwrap. Slice and place on serving platter. Torch the top of the mackerel until slightly charred. Garnish with radish slices and sudachi.

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