Saba Bo Oshi Recipe

Rinse and cook rice

Rinse 2 cups Japanese short-grain rice in cold water until the water runs almost clear (3–4 rinses). Drain and let sit 30 minutes if time allows. Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 2 tbs sugar and 1 tsp kosher salt in a small saucepan or microwave until sugar and salt dissolve; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the seasoned vinegar into rice with a rice paddle or wooden spoon using cutting and folding motions to avoid mashing. Fan the rice while mixing to cool to near room temperature (about 20–25°C / 68–77°F).

Prepare and cure saba

Pat the saba fillets dry with paper towels. Sprinkle both sides of the fillets evenly with 2 tbs kosher salt. Place fillets skin-side down on a tray, cover lightly, and refrigerate for 20–30 minutes to draw out moisture and firm the flesh.

Rinse and marinate

After curing, rinse the salt off under cold running water and pat dry. Brush or pour 2 tbs rice vinegar over the flesh to neutralize any strong odor; pat dry again. Combine 2 tbs mirin, 2 tbs soy sauce, 1 tbs sake, and 1 tsp sugar in a shallow dish. Place the saba fillets skin-side down and let marinate in the refrigerator for 20–30 minutes (do not leave much longer or the acid will 'cook' the fish). Remove fillets and gently pat dry. If desired, cut into serving-size rectangles about 2.5 x 3 inches.

Optional sear

For more depth, quickly sear the skin side in a hot, lightly oiled skillet for 15–30 seconds to crisp the skin, or use a kitchen torch to lightly char the skin. Let cool before assembly.

Quick-pickle veggies

In a small bowl combine 2 tbs rice vinegar, 1 tsp sugar and 1/4 tsp salt. Stir until dissolved. Add 1/2 cup thinly sliced cucumber and 1/4 cup carrot matchsticks. Toss and let sit 10–15 minutes to lightly pickle. Drain excess liquid before assembly.

Prepare ginger

Julienne 1 tbs fresh ginger and set aside to layer with the fish or serve alongside.

Mold rice layer

If you have an oshizushi (pressed sushi) mold, line the bottom with a sheet or strip of nori (optional) to prevent sticking. Place about one-third of the seasoned sushi rice into the mold and press gently and evenly to form a compact base using the mold top or a flat spatula. The rice layer should be about 1/2 inch thick.

Add toppings and press

Arrange pickled cucumber and carrot in a thin layer over the rice, followed by a few julienned ginger strips. Lay the marinated saba fillets, skin-side up, across the rice so the pieces align with the mold shape. Add a light smear (about 1 tsp) of wasabi between rice and fish if desired. Place the mold top and press firmly and evenly for 30–60 seconds to compact into a single block.

Unmold and finish

Carefully remove the pressed block from the mold. If using nori, trim edges so the nori covers the rice sides. Using a sharp, wet knife, cut the pressed sushi into 6–8 equal pieces, wiping the blade between cuts for clean slices. Sprinkle toasted sesame seeds on top and garnish with pickled ginger. Serve with soy sauce and extra wasabi on the side.