Shime-Saba/Cured Mackerel Nigiri Sushi скачать в хорошем качестве

Shime-Saba/Cured Mackerel Nigiri Sushi

Shime- Saba, or cured mackerel is one of the most traditional variations of sushi in Japanese cuisine. It is cured mackerel, pickled in vinegar made into nigiri sushi. For the mackerel, you cover it in salt both sides and leave in the fridge for around an hour. Then you wash the salt and submerge in rice vinegar for around half an hour. Then pat dry, remove the bones, remove the membrane from the skin and cut into nigiri sizes. When cutting the fish try to do it in one motion, mackerel is a very delicate fish so be careful when slicing and make sure your knife is sharp to do so. For the sauce it's just a mix of sugar, mirin, lime juice, lime zest, soy sauce and sesame oil. 100gr. sugar, 100gr. mirin, 100gr. soy sauce, 50gr. sesame oil and 50gr. lime juice. Bring everything together, bring to boil and turn off the heat. For the topping it's spring onion sliced thinly and then placed under running cold water for a couple of minutes, and chilli garlic.