Nare Sushi Made With Cured Mackerel
Nare sushi, a traditional Japanese delicacy, offers a delightful twist on the classic sushi experience. Unlike conventional sushi, nare sushi features fish that has been cured to enhance its flavor and texture, resulting in a truly unique culinary masterpiece. One of the most beloved variations of nare sushi is made with cured mackerel, a fish prized for its rich, robust taste. In this article, we’ll delve into the art of crafting nare sushi with cured mackerel, celebrating the harmonious fusion of flavors and the time-honored techniques that define this exceptional dish.
Ingredients:
- Fresh mackerel filets
- Salt
- Sugar
- Rice vinegar
- Sushi rice
- Nori seaweed sheets
- Wasabi paste
- Soy sauce
- Pickled ginger
Instructions:
1. Cure the Mackerel:
- Begin by thoroughly cleaning the mackerel filets and removing any bones.
- In a bowl, mix together salt and sugar in equal parts to create a curing mixture.
- Rub the curing mixture generously onto both sides of the mackerel filets, ensuring even coverage.
- Place the filets in a shallow dish and refrigerate for at least 24 hours to allow the curing process to take place.
2. Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions or using a rice cooker.
- In a small bowl, mix rice vinegar, sugar, and salt to create a seasoning mixture.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the seasoning mixture while the rice is still warm. Allow the rice to cool to room temperature.
3. Slice the Cured Mackerel:
- After the curing process is complete, remove the mackerel filets from the refrigerator and rinse off the curing mixture.
- Using a sharp knife, thinly slice the cured mackerel against the grain into bite-sized pieces. Aim for slices that are approximately 1/4 inch thick.
4. Assemble the Nare Sushi:
- Place a nori seaweed sheet shiny side down on a clean surface.
- Moisten your hands with water to prevent the rice from sticking, and spread a thin layer of sushi rice evenly over the nori, leaving about half an inch of space at the top edge.
- Arrange several slices of cured mackerel in a line along the bottom edge of the rice.
5. Roll and Slice:
- Using a bamboo sushi rolling mat, tightly roll the sushi away from you, applying gentle pressure to compact the fillings.
- Once rolled, moisten the top edge of the nori sheet with water to seal the sushi roll.
- Using a sharp knife, carefully slice the sushi roll into bite-sized pieces, wiping the knife clean between cuts for neat edges.
6. Serve and Enjoy:
- Arrange the nare sushi pieces on a serving platter alongside soy sauce, wasabi paste, and pickled ginger.
- Invite your guests to indulge in the exquisite flavors of cured mackerel, savoring each bite as they experience the nuanced interplay of sweetness, saltiness, and umami.
- Embrace the artistry and tradition of nare sushi as you embark on a culinary journey that celebrates the rich culinary heritage of Japan.
Sushi Inc. is a vibrant restaurant that offers what is considered the best sushi in St Pete. Opening its doors in 2013 and becoming a local staple by offering live music, traditional hand-rolled sushi, and a friendly atmosphere, our guests always have a top-notch experience. Customers love our award-winning, fresh, and creative Sushi rolls, Nigiri, and Sashimi. With a larger selection of tempura, non-sushi, and teriyaki options, we can accommodate every taste. Click here to make your reservation now!
