Smoked mackerel sushi

This is a really easy smoked mackerel sushi dish and requires hardly any cooking.  You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists!

Serves
2

Cooking time
30 minutes

Ingredients
255g/9oz sushi rice
55ml/2fl oz mirin or sushi vinegar
340g smoked mackerel fillet, cut into long thin strips
5 sheets nori sushi sheets
1 cucumber cut into 5 long pieces
5 spring onions
3 tsp wasabi paste

This is a really easy smoked mackerel sushi dish and requires hardly any cooking.  You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists!

First cook the rice, sushi rice is quite short and high in starch so it becomes quite sticky.  This recipe used a rice which had 1 cup of rice to 1.3 cups of water.  basically bring it to the boil then turn down and simmer until cooked, it takes around 20 mins.

Remove from the heat and leave to stand for ten minutes before removing from the pan onto preferably a metal baking tray to cool down and mixing with sushi vinegar or mirin.

That’s pretty much the cooking over!

To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of mackerel, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don’t place in the fridge as this dries out the rice.
To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with  little bowls of soy sauce.

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