This may be a challenging, hopefully an inspiring recipe for ‘sushi’ lovers.
Eating raw fish (‘sashimi’) is a very common (natural) Japanese food culture in which ‘sushi’ is an extension of. This ‘saba (mackerel) bou-sushi’ is a traditional method, as such by wrapping this boxed pressed sushi in bamboo leaves, persimmon leaves to prevent the fish from rotting. ‘Bou-sushi’ is (bou meaning a long stick) also called ‘battera’ and fish such as mackerel, salmon, trout and anago is amongst the popular sushi made in this boxed press style.
To make this boxed press sushi, you will need
- a ‘Press Box’ made out of wood
- extremely fresh mackerel (literally off the fisherman’s boat)
- challenging spirit to treat raw fish