Vinegar-Cured Mackerel Sashimi Salad

Name: Vinegar-Cured Mackerel Sashimi Salad
Cuisine: Japanese
Ingredients: ¾ teaspoon sea salt; ⅓ cup finely julienned ginger, 1½-inch-long sticks; 1 small carrot, cut into fine julienne strips, 2 inches long; ¼ medium red onion, cut into paper-thin slices, soaked in water for 5 minutes, then drained; 1 tablespoon komezu (rice vinegar); 1 tablespoon komezu (rice vinegar); 1 tablespoon vegetable oil; 1 teaspoon sugar; 1 fillet (7 ounces) shime-saba (vinegar-cured mackerel) *; 1 fillet (7 ounces) shime-saba (vinegar-cured mackerel) *; 1 fillet (7 ounces) shime-saba (vinegar-cured mackerel) *; ¼ small red cabbage (5 ounces), finely shredded

Shime-saba no sashimi sarada

Preparation info

Makes
4
side dishes

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Home-cured saba, mackerel, is delicious to use in many preparations—nigiri-zushi, sashimi, pressed sushi, broiled, or salad dishes. Here it is served with refreshing red cabbage salad that has been pickled overnight.

Ingredients

Pickled Cabbage

¼ small red cabbage (5 ounces), finely shredded
¼ medium red onion, cut into pape

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Mix the red cabbage, onion, carrot, and ginger together in a bowl. Add the salt and sugar and toss. Stir in the vegetable oil and rice vinegar. Refrigerate the vegetables half a day or preferably overnight.

Cut the mackerel into ⅙-inch-thick slices using the sogi-zukuri or hira-zukuri technique (see the accompanying box). Place equal amounts of the cabbage salad in four in