Cured Mackerel-Pressed Sushi



Preparation info

  • Makes:


    • Difficulty


    • Ready in

      45 min

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

The central city of Kyoto is located in an inland area. Before transportation systems were developed, it was hard to get fresh fish, such as mackerel. This sushi was born in the days when mackerel needed to be preserved in salt for shipping.



  • 2 large fresh mackerel fillets, about 150 g ( oz) each – ask your fishmonger to fillet and pin-bone


Salt the mackerel fillets on both sides, place them in a tray and refrigerate for 1 hour. Quickly rinse the mackerel fillets in a bowl of water (the flesh of the fish is delicate, so don’t wash it under running water). Pat the mackerel dry with paper towel.

Place the mackerel fillets in a deep tray and top with the kombu. Pour in enough vinegar so that the fish is just covered. Marinate