Name: Shime saba nigiri
Yield: 10 porsiyon
Cuisine: Turkish
Ingredients: 300 g Japanese short-grain rice; 5 g Kombu; 300 g mackerel fillet; 200 g rice vinegar; 30 g salt; 30 g soy sauce; 20 g sugar; 10 g wasabi; 330 g Water

Malzemeler

Malzemeler
300 g Japanese short-grain rice
5 g Kombu
300 g mackerel fillet
200 g rice vinegar
30 g salt
30 g soy sauce
20 g sugar
10 g wasabi
330 g Water

Hazırlanışı

Rinse the Fresh mackerel fillet under cold water and pat it very dry with paper towels. Remove any remaining pin bones with tweezers.

Generously sprinkle Coarse sea salt over both sides of the Fresh mackerel fillet. Place it on a wire rack set over a tray and let it cure for 30 minutes at room temperature.

After 30 minutes, rinse off all the Coarse sea salt from the Fresh mackerel fillet under cold running water. Pat it extremely dry again.

Shime saba nigiri

Malzemeler

Hazırlanışı

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