Horsetail sushi
This is a cute bite-sized temari sushi. When cutting horse mackerel, cut off the tip of the tail and stack it on the thin part of the flesh to create a beautiful 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 and sour and peel off the skin.
2
Cut it down by separating it and then cut it into four pieces in total.
3
Unfold the wet cloth and place the horse mackerel fillets on top. Top with 4 equal parts of vinegared rice and squeeze it out with a cloth towel and roll it up.
4
Serve in a bowl and topped with wasabi and plum meat if desired. Serve with sweet and sour ginger and it's finished.
Ingredients for 2 people
-
- Use horse
- 2
-
- Vinegared rice
- 60g
-
- salt
- A little
-
- Sweet vinegar
- A little
-
- For wasabi
- A little
-
- For plum
- A little
-
- sweet and sour ginger (gari) toppings
- A little
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