Delicious recipe collection
Grilled mackerel stick sushi
Ingredients
- Sawara fence 300g
- Macrophyll 5
- Earth ginger 1 piece
- Sushi rice 2 go
- Vinegar ginger Appropriate amount
Method
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Sawara's fence is salted with strong salt for about 2 hours, washed with water and soaked in split vinegar.
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Bake the skin of the pickled sowara for about 20 minutes, squeeze it into kelp and let it rest overnight.
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Thinly strip the strip, cut the large leaves into the sushi rice, and roll it up into a bar sushi shape.
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Wrap in wrap and weigh lightly and let it blend in for about 2 hours.
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Cut into bite-sized pieces.
* Sawara strips can be made with strong salt so that they do not have to be vinegared like a commercial saba.
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