Saba Nigiri
Mackerel, Sushi Rice, Ginger, Green Scallion, Soy Sauce
Chef Masayuki Komatsu of Hiyakawa | Miami
Adapted by StarChefs | March 2021
INGREDIENTS:
Chub Mackerel:
One 1-to-2-ound whole mackerel, scaled, gutted, and filleted with head off
8 ounces kosher salt
32 ounces rice vinegar
1 ounce dried kombu
Sushi Rice:
3.5 ounces rice vinegar
0.8 ounce kosher salt
2 ounces sugar
2 cups short-grain rice
To Assemble and Serve:
Ginger, grated
Green scallion, finely chopped
Soy sauce
METHOD:
For the Chub Mackerel:
Cover both sides of the fish with salt and cure in refrigerator for 1.5 to 3 hours, depending on fish size and fat content. Combine rice vinegar and kombu and store in refrigerator. Rinse salt away from the fish, then let sit in ice water to extract the saltiness for 5 to 15 minutes. Dry with paper towels. Marinate in the cold vinegar for ⅓ of the cure time, making sure the fish is fully submerged in the vinegar. Dry with paper towels and remove bones and skin. Let rest in refrigerator for at least 2 hours.
For the Sushi Rice:
Combine the vinegar, salt, and sugar. Wash rice with 1⅘ cups water. Change the water and wash 3 to 5 more times. Drain for 10 minutes. Put rice and water into a rice cooker and soak for 30 minutes before cooking. Steam rice for 12 minutes after it’s cooked. Put rice in a large mixing bowl, then evenly mix in the sushi vinegar mixture. Cool down until it reaches room temperature.
To Assemble and Serve:
Slice the Chub Mackerel and form bite-sized balls of Sushi Rice. Place the slices of fish over the balls. Put a little ginger and scallion over the top. Serve with or dip into soy sauce.
