Saba Oshizushi (Pressed Horse Mackerel Sushi)

Saba Oshizushi (Pressed Horse Mackerel Sushi)

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!

Ingredients: 2-3 servings

Horse Mackerel sashimi cuts
2 fish
to taste
3 tablespoons
a little less than 2 teaspoons
☆ Kombu for dashi stock
3-4 cm (broken up into small bits)
Sweet pickled ginger (sliced)
to taste
Shiso leaves
Sushi rice
as needed


1. 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.
2. 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.
3. 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.
4. 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.
5. 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.