Battera (Pressed Mackerel Sushi)

Pat saba dry with paper towels. Sprinkle coarse sea salt generously over both sides of the saba. Place in a shallow dish, cover, and refrigerate for 45 minutes to 1 hour.

Rinse saba thoroughly under cold running water to remove all coarse sea salt. Pat very dry with paper towels.

Place the saba in a non-reactive container. Pour 100g rice vinegar over it. Add kombu. Ensure the saba is submerged. Marinate in the refrigerator for 30 minutes.