Transform cheap supermarket salted mackerel into a restaurant-quality dish。 This is an easy grilled mackerel sushi recipe that you can make by simply grilling and stacking. Its appeal lies in its convenience, as it can be made with just plastic wrap, without a pressed sushi mold. Enjoy exquisite mackerel sushi at home with plump, delicious mackerel and two types of seasoned rice.
Ingredients
Main Ingredients (2 rolls)
Seasonings
Cooking Basics
Steps
- 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.
- Wrap tightly with plastic wrap and refrigerate for about 5 minutes. [Key Tip!] This will effectively remove the fishy smell from the mackerel.
- 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.
- 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.
- Once heated, place the salted mackerel skin-side down in the frying pan. Grill over medium heat for about 3-4 minutes until browned.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add 1 tbsp toasted sesame seeds and mix well.
- Divide the seasoned rice into two portions. Use one portion as is, and mix the other portion with 1 tsp red perilla furikake (seasoning).
- Wash 6 Japanese perilla leaves and thoroughly pat them dry with paper towels.
- Align the leaves by their stems and trim the stem ends.
- 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.
- On top of the shaped seasoned rice, place 20g of sweet pickled ginger, then layer the prepared Japanese perilla leaves over it.
- 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.
- 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.
- 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.
- 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.
- Once cut, remove the plastic wrap and arrange on a plate. Your grilled mackerel sushi is complete.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
ワイン シャトー・メルシャン 甲州きいろ香 ¥2,000〜3,500
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す → ワイン クラウディー・ベイ ソーヴィニヨン・ブラン ¥3,000〜4,000
ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す → 日本酒 久保田 千寿 純米吟醸 ¥2,000〜4,000
吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す → 日本酒 天狗舞 山廃仕込純米酒 ¥1,200〜2,500
米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す → 日本酒 浦霞 禅 純米吟醸 生酒 ¥1,500〜3,000
火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す → ビール COEDO 毬花 -Marihana-（セッションIPA） ¥400〜700/缶
国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す → ビール サッポロ生ビール黒ラベル ピルスナー ¥200〜500/缶
日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す → ビール COEDO 瑠璃 -Ruri-（ピルスナー） ¥400〜700/缶
クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す → ノンアル 伊藤園 お〜いお茶 緑茶／ほうじ茶 ¥100〜250/ペットボトル
緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
