Horsetail sushi
These are cute, bite-sized temari sushi. When cutting the horse mackerel, cut off the tip of the tail and layer it over the thinner part of the meat for a neater finish
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Lightly sprinkle salt on the horse mackerel fillets, soak them in sweet vinegar and peel off the skin
2
Cut the flesh into thin strips and separate into 4 pieces
3
Spread a damp cloth over the rice and place the horse mackerel fillets on top. Place 4 equal portions of vinegared rice on top and squeeze out the rice with the cloth to form a ball
4
Serve in a bowl and top with wasabi and pickled plum, if desired. Garnish with sweet and sour ginger to complete
Ingredients for 2 people
-
- Uses filleted horse
- 2
-
- Vinegared rice
- 60g
-
- salt
- A little
-
- Sweet vinegar
- A little
-
- For the wasabi
- A little
-
- For the plum
- A little
-
- Sweet and sour ginger (gari) for topping
- A little
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