How to make mackerel sushi

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays people eat it to prolong their life. So, how can we use "eating" to prolong our life? You still have to achieve it by yourself. Now, I will introduce you to the method of making mackerel sushi.

1.12121Add six times the amount of water to the broth (homemade bonito broth does not require water, but concentrated broth or broth cubes require water).

2.21212Make the teriyaki sauce first and add the bonito broth into the pot.

3.1 Add appropriate amount of sucrose (sucrose is not white sugar, but the first sugar produced after squeezing sugarcane juice. It is yellowish in color and slightly red in color).

4.2 Add appropriate amount of rock sugar.

5.1 Add Japanese soy sauce.

6.2 Add appropriate amount of maltose.

7. On low heat, stir constantly, stir the rock sugar, granulated sugar and maltose until melted and evenly mixed.

8. Add appropriate amount of dried bonito flakes.

9. Stir constantly and simmer over low heat until it becomes thick. The teriyaki sauce is ready.

10. To make the pesto sauce, add olive oil to a food processor.

11. Add garlic or squeezed garlic juice to olive oil.

12. Add sea salt.

13.1 Finally add the basil leaves.

14.2 Add cheese powder.

15. Turn on the machine and blend until the leaves are finely minced. The green sauce is ready.

16. After preparing the two sauces above, start making sushi vinegar rice. Break up 400g of cooked rice to make it easier to add seasonings and mix well. (To make good vinegar rice, you need to mix new rice and old rice and then add soft water and semi-steam it. New rice is sticky, and after adding vinegar, it will become even stickier, so it needs to be cooked together with old rice to make it soft and elastic. Soft water is pure water without impurities. Semi-steaming means cooking rice in a bamboo pot. The taste of rice cooked in an electric cooker and cooked in a charcoal or bamboo pot over high heat is different).

17. Add sushi rice seasoning. (Sushi rice is definitely not made with just vinegar and sugar, but sushi vinegar plus an equal amount of sugar, sea salt, and plum juice. The rice will have a very soft sour taste, sweet in sourness and sour in sweetness.)

18. After mixing the seasoning and rice thoroughly, be sure to wait until the rice is completely cooled, otherwise any seafood put on it will have a fishy smell.

19. Put on gloves and put your hands on ice for 5 minutes. Put wasabi on the mackerel slices. (People with high hand temperature are not suitable for making sushi, as it will make the raw food fishy. Here I want to say that authentic Japanese sushi must be made with authentic Japanese mustard sauce made from ground wasabi, not horseradish or so-called mustard seed sauce)

20. Place appropriate amount of vinegar rice on the mackerel fillet.

21. Press and shape. Fan-shaped sushi is the best shape for nigiri sushi. Use moderate force and do not crush the rice grains. The rice grains should just stick together while being distinct. It should be soft and melt in your mouth. If it is hard, it is a failure (it should look like an open fan when viewed from the side).

22. Place on a plate and spread with homemade teriyaki sauce.

23. Use a spray gun to burn until the surface is slightly cooked or slightly bulging.

24. Top with homemade pesto sauce.

25. Squeeze the mixture of salad dressing and miso sauce on top. (Put the mixture into a food bag and cut a small hole at the tip)

26. Authentic Japanese sushi is ready.

There are many opportunities to visit relatives and friends during holidays. If you can make mackerel sushi by yourself, can't you show off in front of your relatives and friends? Just think about it and you will be happy.