Who would've thought that it could turn out so delicious when making it yourself! It's surprisingly simple. I was really struck by how iexpensive saba oshizushi is if you buy it, but so cheap when you make it yourself!
Cut the horse mackerel into 3 pieces, and remove the scute and bones (don't forget the backbone). If you can, ask your fishmonger to remove them for you.
After patting the fish dry, cover both sides in salt, place at a slight angle in a shallow dish, and let sit in the fridge for about 30 minutes.
Wash the fish from Step 2 with water, thoroughly pat dry, add the ☆ ingredients to the shallow dish, and put it back in the fridge for another 30 minutes or longer.
Place the skinned horse mackerel, sushi rice, sliced ginger, shiso leaves and more sushi rice into a mold in that order, and pack it in.
Flip it over and it is done.
Story Behind this Recipe
I just wanted to use my sushi mold that I had never used before.
To salt the fish to remove the water content, place in a shallow dish at an angle, and chill into the fridge. The skin is easy to remove by hand after salting (start from the head). You can use a milk carton or plastic container to mold the sushi if you don't have a mold. You could even use plastic wrap.