Pressed sushi with vinegar-cured mackerel (Saba-zushi) from The Sushi Experience: Everything You Need to Know About Sushi--Understanding It, Making It, Enjoying It (page 129) by Hiroko Shimbo

  • pickled mackerel
  • cooked sushi rice
  • Show all ingredients...
  • Serves : 20-40

  • EYB Comments

    Can substitute this book's "Mackerel saba: Filleting and heavy salt and vinegar curing (Saba no oroshi-kata to sujime)" for commercial pickled mackerel.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sushi dipping shoyu (Tsuke-joyu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Mackerel saba: Filleting and heavy salt and vinegar curing (Saba no oroshi-kata to sujime)" for commercial pickled mackerel.

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