Sushi mackerel (Shimi saba) from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)
- rice vinegar
- Japanese pickled ginger
- mirin
- sushi rice
- wasabi
- light soy sauce
- whole mackerel
-
EYB Comments
Requires 2 hours refrigeration. Can substitute hot English mustard for wasabi.
Where’s the full recipe - why can I only see the ingredients?
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.