Saba Bo Oshi 6pc Gf Recipe

Prepare rice

Rinse 1 cup short-grain sushi rice under cold water until the water runs mostly clear (3–4 rinses). Drain 10 minutes. Combine the rinsed rice and 1.1 cups water in a small pot, cover and bring to a gentle boil over medium heat. Once boiling, reduce to very low, simmer 12 minutes without removing the lid. Turn off heat and let rest, covered, 10 minutes.

Season sushi rice

While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp kosher salt in a small pan or microwave just until dissolved. Transfer rice to a shallow bowl, pour seasoning over rice and fold gently with a spatula to cool to near room temperature. Keep slightly warm but not hot; rice should be sticky and lightly seasoned.

Dry-salt the mackerel

Pat the saba fillet dry with paper towel. Sprinkle 2 tbs kosher salt evenly over skin and flesh sides, pressing lightly so salt adheres. Place the salted fillet on a rack over a tray, skin side down, and refrigerate uncovered for 30 minutes to draw out moisture and firm the flesh.

Rinse and quick acid wash

After 30 minutes, rinse the excess salt off the fillet under cold running water, gently rubbing to remove surface salt. Mix 1 tbs rice vinegar and 1 tsp sake (optional) and lightly brush or pour across the flesh to remove any remaining salt and brighten flavor. Pat dry thoroughly with paper towels. If you prefer a slightly cured texture, you may refrigerate the rinsed, dried fillet 10 more minutes.

Slice for oshizushi

Using a very sharp knife, cut the fillet into 6 even portions suitable for pressing over rice (approximately 1/6 the fillet each). For each portion, you can keep skin intact; score the skin lightly to avoid curling when pressed.

Form rice bases

Wet your hands lightly with water (add a tiny pinch of salt if desired). Divide the seasoned rice into 6 equal portions (approximately 2 tablespoons each). Form each portion into compact rectangular or oval bases roughly matching the size of the saba slices. Press firmly but gently so rice holds shape.

Assemble saba bo oshi (pressed pieces)

Place a shiso leaf (optional) atop each rice portion. Lay a sliced piece of saba over each rice base, skin side up if you like the presentation. If you have an oshibako (wooden sushi press), place the rice and fish in the box and press gently for 10–15 seconds to adhere; if not, press gently with your hand or a flat spatula wrapped in plastic to compact fish and rice together. Repeat for all 6 pieces.

Finish and garnish

Lightly brush the top of each saba with 1 tsp rice wine vinegar (divided) to add shine and brightness. Sprinkle a small pinch of toasted sesame seeds on each piece. Add a small dab of wasabi between rice and fish or on top if desired. Garnish each piece with a sliver of pickled ginger and a microgreen or mitsuba sprig. Serve immediately at room temperature.