Steps

1. Remove the fishy odor from the salted mackerel. Place the salted mackerel in a tray and add 1 tbsp of cooking sake, ensuring it coats both sides.
   🕒 02:06
2. Wrap tightly with plastic wrap and refrigerate for about 5 minutes. [Key Tip!] This will effectively remove the fishy smell from the mackerel.
   🕒 02:33
3. After 5 minutes, remove the plastic wrap and thoroughly pat the salted mackerel dry with paper towels. Be careful not to break the flesh. [Key Tip!] Thoroughly drying the mackerel will remove any remaining fishy odor.
   🕒 02:44
4. Lightly grease a frying pan with vegetable oil (amount not specified) and heat over medium heat for about 30 seconds. [Key Tip!] If using a fish grill, oil is not necessary.
   🕒 03:07
5. Once heated, place the salted mackerel skin-side down in the frying pan. Grill over medium heat for about 3-4 minutes until browned.
   🕒 03:41
6. Once browned, flip the mackerel and wipe away any excess oil from the pan with paper towels. [Key Tip!] Excess oil can cause odor, so remove it.
   🕒 03:57
7. Cover with a lid and steam-grill over low-medium heat for about 3 minutes. [Key Tip!] Steaming will make the mackerel plump and moist.
   🕒 04:27
8. After 3 minutes, remove the lid, flip again, and grill the skin side for about 30 seconds until crispy. Once cooked, remove and set aside.
   🕒 04:36
9. Prepare the sushi vinegar mixture. In a bowl, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Mix well until the sugar and salt are dissolved. [Key Tip!] If using a pre-made seasoned vinegar like 'Kantan Vinegar', this step is not necessary.
   🕒 05:09
10. Place warm 400g of rice in a bowl and pour the prepared sushi vinegar mixture over it. Mix quickly while cooling the rice. [Key Tip!] Rice that is too cool can become sticky, so always use warm rice.
    🕒 05:28
11. Add 1 tbsp toasted sesame seeds and mix well.
    🕒 05:54
12. Divide the seasoned rice into two portions. Use one portion as is, and mix the other portion with 1 tsp red perilla furikake (seasoning).
    🕒 06:04
13. Wash 6 Japanese perilla leaves and thoroughly pat them dry with paper towels.
    🕒 06:23
14. Align the leaves by their stems and trim the stem ends.
    🕒 06:38
15. Lay a sheet of plastic wrap on a cutting board, place the plain seasoned rice on top, and firmly shape it to match the size of the grilled mackerel.
    🕒 06:49
16. On top of the shaped seasoned rice, place 20g of sweet pickled ginger, then layer the prepared Japanese perilla leaves over it.
    🕒 07:22
17. Place the grilled salted mackerel on top of the perilla leaves, and wrap the entire thing tightly with plastic wrap. Twist both ends and shape by hand. [Key Tip!] If not packed firmly, the sushi may fall apart when cut.
    🕒 07:35
18. Repeat the process for the second roll (with red perilla seasoned rice), layering seasoned rice, sweet pickled ginger, perilla leaves, and salted mackerel, then wrapping tightly with plastic wrap and shaping.
    🕒 07:57
19. Place the wrapped grilled mackerel sushi on a tray, then place another tray on top as a weight. Let it sit for about 5 minutes to meld. [Key Tip!] Placing a weight on top will help the sushi set firmly, similar to pressed sushi.
    🕒 08:44
20. After 5 minutes, remove the weight and the top tray. Wet the blade of a knife and cut into bite-sized pieces while still wrapped in plastic wrap. [Key Tip!] The mackerel can be delicate, so cutting through the plastic wrap is recommended. Be careful to prevent any plastic wrap fragments from sticking to the rice.
    🕒 09:12
21. Once cut, remove the plastic wrap and arrange on a plate. Your grilled mackerel sushi is complete.
    🕒 09:37