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!