MenuCulture Menu, Recent Posts
Mackerel Sabazushi with Ginger and Dashi Ponzu
Mackerel Sabazushi with Ginger and Dashi Ponzu
Ponzu:Mackerel sabazushi is a delicious sushi dish made with fresh mackerel. It's typically prepared by marinating the mackerel in a tangy vinegar-based sauce and then wrapping it in sushi rice and seaweed. It's a popular choice for sushi lovers who enjoy a slightly richer and more flavorful fish.Ginger is a versatile spice that adds a refreshing and zesty kick to many dishes. In Japanese cuisine, ginger is often used to cleanse the palate between different sushi pieces, enhancing the overall dining experience. It also pairs well with mackerel, adding a subtle heat and a hint of sweetness.Dashi ponzu is a flavorful sauce commonly used in Japanese cuisine. It's made by combining dashi (a traditional Japanese fish and seaweed stock) with citrus juice, soy sauce, and other seasonings. Dashi ponzu adds a tangy and savory element to dishes, enhancing the flavors of the mackerel and ginger. It's a delightful combination that will surely tantalize your taste buds!
Ingredients
- 2 fresh mackerel fillets
- 2 cups sushi rice cooked
- 4 sheets nori (seaweed)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Fresh ginger sliced
For the Dashi Ponzu:
- 1 cup dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons citrus juice (lemon or lime)
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon honey or sugar
Instructions
- Start by preparing the mackerel fillets. Rinse them under cold water and pat them dry with a paper towel. Remove the skin and any bones.
- In a small bowl, combine rice vinegar, sugar, and salt. Mix until the sugar and salt dissolve. Brush this mixture over the mackerel fillets, ensuring they are well coated. Set aside for about 10 minutes to let the flavors infuse.
- Meanwhile, prepare the Dashi Ponzu sauce. In a saucepan, combine dashi stock, soy sauce, citrus juice, mirin, and honey/sugar. Heat gently over low heat, stirring occasionally, until the sauce is heated through. Remove from heat and set aside.
- Once the mackerel has marinated, grill or pan-fry the fillets over medium heat until they are cooked through and slightly golden on the outside. Remove from heat and let them cool for a few minutes.
- Take a sheet of nori and place it on a bamboo sushi mat or a clean kitchen towel. Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top uncovered.
- Lay a mackerel fillet across the rice, near the bottom edge of the nori. Add a few slices of fresh ginger on top of the mackerel.
- Carefully roll the nori, starting from the bottom edge, using the bamboo mat or kitchen towel to help you roll it tightly. Wetting the top border of the nori slightly will help it stick together.
- Repeat this process with the remaining ingredients.
- Once you’ve rolled all the sabazushi, use a sharp knife to slice each roll into bite-sized pieces.
- Serve the Mackerel Sabazushi with a drizzle of the Dashi Ponzu sauce on top or as a dipping sauce on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 740kcal (37%)Carbohydrates: 83g (28%)Protein: 54g (108%)Fat: 19g (29%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 106mg (35%)Sodium: 1512mg (66%)Potassium: 1075mg (31%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 281IU (6%)Vitamin C: 8mg (10%)Calcium: 86mg (9%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.