Recipe Smoked Mackerel Sushi

[The Late Night Gourmet]

I’ve made sushi before, but this Is the first time I’ve also prepared the fish. I decided to use brown rice to provide a contrast to the usual white color of the fish. The downside of that decision was that brown rice takes longer to cook, and I found that it wasn’t as sticky as white rice. But, it worked.

I have a sushi rolling kit that makes it easy to form different shapes, hence the triangle shape.

Ingredients

1/2 cup brown rice
1 1/3 cups water
1 teaspoon black sesame seeds
1 tablespoon rice vinegar
1 sheet nori
1 carrot
1/2 cucumber
3 ounces smoked Mackerel

Directions

1. Bring water to a boil. Lower heat to medium low. Stir in rice. Cover, and a lot to steam for 30 minutes, or until water is fully absorbed into the rice.

2. Allow rice to fully cool. Stir in rice vinegar and sesame seeds.

3. Peeled cucumber and carrot. Cut carrot and cucumber into matchstick size pieces.

4. Place nori on a flat surface. Spread rice mixture evenly along the surface, allowing a small amount of space around the edges.

5. Starting at one edge, place mackerel, carrots, and cucumber in rows from one into the other.

6. Carefully roll up into a tube.

7. Refrigerate the roll for 10 minutes to allow the nori to soften somewhat and stick to the rice. Cut the roll into even sections using a short sawing motion: trying to cut through in one slice will likely break the nori. I used my sushi making kit to make perfectly even cuts.

8. Serve with pickled ginger, wasabi, and soy sauce if desired.