Mackerel Stick Sushi (Bong-chobap)

Name: Mackerel Stick Sushi (Bong-chobap)
Total time: 30 min
Cuisine: Japanese
Ingredients: Mackerel 900g; Wasabi appropriate amount; Roasted sesame seeds appropriate amount; Vinegar 6 tbsp; Salt 1 tbsp; Sugar 3 tbsp; Kombu appropriate amount; Yuzu appropriate amount; Shiso appropriate amount; Pickled ginger appropriate amount; Rice 1kg

An omakase-level mackerel stick sushi recipe made by marinating fresh mackerel in vinegar and rolling it with rice and other ingredients like kimbap.

JapaneseNoodles

⏱️ 30 min total📝 8 steps

🍳 Start Cooking

What You'll Need

Mackerel900g

Wasabiappropriate amount

Roasted sesame seedsappropriate amount

Vinegar6 tbsp

Salt1 tbsp

Sugar3 tbsp

Kombuappropriate amount

Yuzuappropriate amount

Shisoappropriate amount

Pickled gingerappropriate amount

Rice1kg

Instructions

Prepare separate cutting boards for fish and other ingredients.

Remove the scales by scraping from the tail toward the head of the mackerel.

Insert the tip of the knife from the tail toward the head to fillet the fish and remove the bones.

Carefully remove the remaining bones from the mackerel using tweezers.

Marinate the mackerel in vinegar, then rinse with plain water.

⏱️ 30m 0s

Cook the rice, let it cool, and season it with a mixture of vinegar, sugar, and salt.

Place plastic wrap on a bamboo rolling mat, then layer the mackerel, wasabi, shiso, pickled ginger, yuzu, ginger, and roasted sesame seeds, and roll it up tightly.

Slice into bite-sized pieces to finish.