Mackerel Ozushi
1.
The mackerel is marinated in salt for 1 hour.
2.
After washing, wipe dry, cover with kitchen paper towel or gauze, soak in vinegar for 10 minutes.
3.
After drying, use a clip to remove the bone, tear off the skin on the surface, and set aside.
4.
Cut a few cuts on the kelp, put it on the rice, and cook the rice normally.
5.
Heat the rice vinegar on a low heat, but do not boil. Add sugar and salt carefully to taste, and cool.
6.
Pour the cooled vinegar into the rice little by little, and use the cutting method to stir evenly, try the taste while stirring, adjust until the rice is slightly moist and viscous, and the taste is moderate.
7.
Cut the mackerel into flat slices horizontally.
8.
Cover the workbench with plastic wrap, put fish meat, compare the fish meat with the mold, and cut off the excess.
9.
Put on the mold and use the cut fish to fill in the gaps.
10.
Put an appropriate amount of vinegar rice.
11.
Cover the pressure plate with plastic wrap.
12.
Press the vinegar rice firmly. If you have time, it is better to press it with a heavy object for a few hours.
13.
Remove the mold, wrap it in plastic wrap, turn it over, cut into pieces and remove the plastic wrap.
Tips:
1 Seasoned sushi vinegar is available on the market, and you can use it directly when you buy it. You can also use vinegar, sugar, and salt to make your favorite flavor.
2 For ozushi rice, you can choose to use rice with a softer texture.
3 If you have time, extend the pressing time, you will have a better shape and a softer taste.
4 Mackerel can also be changed to any fish you like.
5 In addition to the two layers of fish and vinegar rice, the middle page can be added with mushrooms, seaweed, cucumber and other interlayers, but it is recommended to try not to be too thick, so as not to be difficult to cut.
