Mackerel Sushi (Saba Maki)
Savoury smoked mackerel, creamy mayo and fresh spring onions all wrapped up in a little roll. So simple and delicious, perfect for a sushi night with friends or as part of a light lunch.
Equipment
- 1 rolling mat
Ingredients
Mackerel Filling
- 2 smoked mackerel fillets (finely chopped)
- 2-3 tbsp mayonaise
- 2 small spring onions (finely chopped)
Sushi Rice
- 3 cups cooked Japanese rice (1 cup of uncooked rice)
- 0.5 tbsp rice vinegar
- 0.5 tsp white sugar
- 1 pinch salt
Vegetable filling
- 1/2 carrot (cut into matchsticks)
- 1/3 cucumber (de-seeded and cut into matchsticks)
Other
- 8 sheets of nori (dried seaweed)
- wasabi
- soy sauce
- 1 small pot of water (to seal the roll)
Instructions
- Mix the rice vinegar, white sugar and pinch of salt together and pour over the cooked rice. Combine fully and cool before using.
- Meanwhile, combine all the ingredients for the mackerel filling and prepare the vegetables.
- Once rice has cooled down, take a sheet of nori and spread out a small amount of rice onto one half of the sheet. Spread out a tablespoon of mackerel filling on the rice, add some carrot and cucumber, then start rolling.
- Just before you get to the end, dip your fingers into the pot of water and run it along the edge (this will help the nori stick), then roll to secure it.
- Slice into bite sized pieces and transfer to a plate. Serve with wasabi and soy sauce.