Saba Bouzushi

Pat Mackerel fillet dry with paper towels. Generously sprinkle Coarse sea salt over both sides of the Mackerel fillet. Place in a shallow dish, cover, and refrigerate for 2-3 hours to cure.

Rinse the cured Mackerel fillet thoroughly under cold running water to remove all Coarse sea salt. Pat the Mackerel fillet very dry with paper towels.

Place the Mackerel fillet in a non-reactive dish. Pour 100g Rice vinegar over the Mackerel fillet. Marinate in the refrigerator for 30 minutes.