Omega-3 bomb kaisendon

Omega-3 bomb kaisendon

By
From
Sushi Slim
Serves
1
Photographer
Lisa Linder

Dishes of sashimi laid over seasoned sushi rice, this is opulent special occasion food, and worth a trip to a Japanese shop. As ever, all the fish needs to be sushi-grade.

An impressive way to prepare and present home-marinated fish at the table.

Ingredients

Quantity Ingredient
250g Perfect sushi rice
2 fillets marinated mackerel, (see note)
1 shiso leaf
4 small slices surf clam, (optional)

Method

  1. Spoon the rice into an attractive bowl. It should still have a breath of warmth to it.
  2. Cut the mackerel into neat slices and lay it over the rice, retaining the shape of the fillets as far as possible. Arrange the shiso leaf and surf clam (if using) together, over the fish.
  3. Serve with soy sauce, pickled ginger and wasabi paste. Sake makes an excellent accompanying drink.

How to marinate mackerel for sushi

  • Take as many spankingly fresh mackerel fillets as you need and peel off the parchment-like skin. Salt on all sides and leave for 30 minutes.

    Rinse off the salt. Place in a shallow non-reactive dish and add rice vinegar to soak, turning to coat the fillets on all sides. Cover and refrigerate overnight. The vinegar will ‘cook’ the fish. Pat dry to use.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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