Saba Nigiri Recipe
Make Saba Nigiri Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Saba (mackerel) and curing
Sushi rice
Finishing & garnish
Method
Saba (mackerel) and curing
- 1
Prepare and fillet (if whole)
If you received whole mackerel, scale, gut, and fillet it. Rinse fillets under cold water and pat dry. If already filleted, inspect for bones and remove pin bones with tweezers. Trim tail/thin edges for even blocks (~6–8 cm long) for nigiri.
- 2
Salt cure
Lay fillets skin-side down on a tray. Evenly sprinkle kosher salt over the flesh side (use the listed amount) and press lightly so the salt adheres. Refrigerate, uncovered or covered loosely, for 30–40 minutes. The salt firms the flesh and draws out moisture.
- 3
Rinse and rice-vinegar cure
After 30–40 minutes, gently rinse off the salt under cold running water and pat fillets dry with paper towel. Mix the 120 ml rice vinegar with 1 tablespoon sugar (from sushi rice or adjust) and 2 tbsp sake if using. Pour or brush the vinegar mixture over the flesh of each fillet and let them rest skin-side down for 10–15 minutes to lightly pickle the surface. Pat dry again.
- 4
Optional chilling
For a firmer texture and easier slicing, wrap fillets in plastic wrap and refrigerate for 20–30 minutes. This step helps with clean slicing for nigiri.
- 5
Slice for nigiri
Using a very sharp yanagiba or long slicing knife, slice each fillet into nigiri-sized pieces about 6–7 cm long, 2–2.5 cm wide, and 3–4 mm thick. Slice at a slight angle across the grain. Aim for 12–16 pieces total depending on fillet size.
Sushi rice
- 6
Rinse and cook rice
Rinse 2 cups short-grain rice under cold water until the rinse runs nearly clear to remove excess starch. Drain, then combine with 360 ml water in a rice cooker or saucepan. Let rest 30 minutes if time permits, then cook per appliance instructions (rice cooker) or bring to boil, reduce to low, cover and simmer 12–15 minutes. Remove from heat and rest, covered, 10 minutes.
- 7
Season rice
While rice cooks, warm 60 ml rice vinegar, 2 tbsp sugar and 1 tsp salt in a small saucepan just until sugar dissolves; do not boil. Transfer cooked rice to a wooden or wide bowl and pour the seasoning evenly over rice. Using a rice paddle or spatula, cut and fold the rice to mix while fanning to cool and give a glossy finish. Cool rice to lukewarm (not refrigerator cold).
- 8
Form nigiri rice beds
With slightly damp hands (wet with water mixed with a little rice vinegar to prevent sticking), take about 18–20 g of rice (roughly a golf-ball-sized pinch) and shape into an oblong mound by cupping and pressing gently between thumb and middle finger to form a 3–4 cm long rice bed. Keep rice compact but not crushed. Repeat for desired pieces (about 12–16).
Assembly and finishing
- 9
Apply wasabi and assemble
Place a very small dab (about 1/8–1/4 tsp) of wasabi onto the top center of each rice bed. Place a slice of saba skin-side up (or skin-side down depending on presentation) over the rice, pressing gently so fish adheres. If you prefer, put wasabi between fish and rice instead of on rice.
- 10
- 11
Serve
Arrange saba nigiri on a platter, serve immediately with soy sauce and pickled ginger on the side. Provide extra wasabi for diners. Eat within 1–2 hours for best texture and safety.