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
The rest is not so difficult (forgiven with few trial and errors), a ‘sushi home party’ will not be such a dream. Give it a shot! 我家では『鯖鮨』は比較的ポピュラーな一品です。 鮮度のいい鯖が手に入るとその鯖の運命は 即、さばかれて → 〆鯖 → 冷凍 → 数日後には棒鮨 となります。どんなに鮮度が良くても鯖のアニサキス虫は怖いので必ず冷凍します。 木製の箱寿司器があれば棒鮨はいつでもつくれます。 Saba (Mackerel) Sushi | 鯖鮨 【Preparing the Mackerel – Shime Saba】 *This 1st process is making a vinegar marinated mackerel.
【Preparing the Sushi Rice – Sumeshi】
Saba (mackerel) 鮨 | 鯖鮨 【しめ鯖】