Sushi

This simple but delicious rolled sushi uses vinegar-marinated mackerel as a wrapping material instead of nori. It is an excellent way to enjoy the taste of marinated mackerel if you don’t have a pressed sushi mold to make battera. Be sure to leave adequate time to prepare the fish and let the roll stand for 20–30 minutes at room temperature before cutting, as this allows time for the flavors to develop.

MAKES 16 pieces | PREPARATION TIME 45 minutes, plus sushi rice and ingredient preparation

INGREDIENTS

For the vinegared water

2–3 tbsp rice vinegar | 1 cup water

For the sushi rolls

1 quantity sushi rice | 2 vinegar-marinated mackerel fillets, about 5oz (150g) each | wasabi paste (optional)

METHOD

1 Mix the ingredients for the vinegared water in a small bowl and set aside. Lay a rolling mat on your work surface and cover both sides of it in plastic wrap.

2 Wet your hands with vinegared water. Place 2 small handfuls of rice in the center of the rolling mat and shape into a mackerel-length log.

3 Dab the underside of the mackerel with a little wasabi, if using. Place the fillet on top of the mound of rice, skin-side up.

4 Lift the mat over the rice and mackerel so that it is completely covered.

5 Work your hands along the length of the sushi log, squeezing it firmly but gently. If the mackerel is longer than the rice, neaten it by pressing the ends of the fish over so that they stick to the rice. Repeat to make 1 more roll.

6 Let stand for 20–30 minutes at room temperature. Dip a cloth or kitchen towel in the vinegared water and use to moisten a sharp knife. Cut each log in half, then slice each half into 4 bite-sized pieces.

Log roll sushi