Wash the rice and cook with a little less water than normal.
Finely chop the ginger and mix it with all the ☆ ingredients and once it comes to the boil cook on a low heat for about 1 to 2 minutes, then let it cool.
Remove the bones from the mackerel, sprinkle salt on both sides and grill both sides. It's best if the skin is slightly charred.
Add Step 2 when the rice is cooked and fan the rice while mixing until it becomes a glossy and cools down.
Put the mackerel in the middle of spread out cling film and put the rice from Step 4.
Wrap (like a wrapped candy), shape with your hands and leave to rest for a while.
The mackerel easily falls off from the rice so slice when it is still wrapped. Serve on a plate.
Story Behind this Recipe
The mackerel sushi I had before at an airport was delicious so I arranged this recipe with gingery sweet and tart rice.
The combination of sweet rice and the salty taste of the mackerel is excellent. Add white sesame seeds to the sushi rice if you prefer. Wrap it tight when you wrap in cling film and make sure you shape the bottom of the sushi flat so it will have a beautiful rectangle shape when sliced.