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Battera Sushi (バッテラ寿司) – Osaka-Style Pressed Mackerel Sushi
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Battera Sushi (バッテラ寿司) – Osaka-Style Pressed Mackerel Sushi
Laura Chen
4
30 minutes
25 minutes
490
Japanese
Main course
Battera is pressed sushi from Osaka. You lay salted mackerel on sushi rice and press both in a rectangular mold. The mackerel tastes bold and salty, the rice sweet and tangy.
Ingredients
- 2 pieces mackerel (saba), boned
- 400 g sushi rice
- 480 ml water
- 3 tbsp rice vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 4 pieces nori sheets
- 1 tbsp wasabi
- 1 tsp pickled ginger
Instructions
- Cook the sushi rice with 480 ml water and let it cool.
- Mix the rice vinegar, sugar and salt in a small bowl and fold into the rice until evenly distributed.
- First freeze the mackerel fillets for at least 24 hours at minus 20 °C and thaw them in the fridge. Salt them lightly, leave for 10 minutes, rinse and pat dry.
- Lightly sear the mackerel with a kitchen torch for a tender texture and a slightly smoky flavor.
- Line a sushi press with a sheet of nori and spread a layer of sushi rice evenly on top.
- Lay the prepared mackerel fillets on the rice and press down lightly.
- Add another layer of rice over the mackerel and cover with a second nori sheet.
- Use the sushi press to press the rice and mackerel together firmly, so the sushi holds its shape.
- Remove the pressed sushi from the mold and cut it into even pieces.
- Serve with wasabi and pickled ginger.
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More recipes: Japanese recipes · Sushi recipes · All Asian recipes