Saba Nigiri (1 Pc) Recipe
Make Saba Nigiri (1 Pc) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Saba (Mackerel)
Assembly & Garnish
Method
Sushi Rice
- 1
Rinse and cook rice
Rinse 0.08 cup short-grain sushi rice under cold running water until the water runs mostly clear (about 6–8 rinses). Drain well. Combine rinsed rice and 0.09 cup water in a small saucepan. Cover and bring to a gentle simmer over medium-low heat. Once simmering, reduce heat to the lowest setting, and cook covered for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
- 2
Season rice
While rice cooks, mix 0.5 tsp rice vinegar, 0.125 tsp sugar, and 0.0625 tsp fine sea salt until dissolved. Transfer cooked rice to a small shallow bowl or plate. Using a rice paddle or spoon, gently fold the vinegar mixture into the rice with cutting and fanning motions to cool slightly and give shine. Aim for sticky, slightly warm rice. Keep covered with a damp cloth until assembly.
- 3
Portion rice
Wet your hands lightly with water (and a tiny smear of rice vinegar to prevent sticking). Take about 0.6–0.7 oz (roughly 1.5 tablespoons) of seasoned sushi rice and shape it into an oblong mound about 1.5–2 inches long and 1/2–3/4 inch tall, compressing gently so it holds together but is not packed hard.
Saba (Mackerel)
- 4
Cure and prepare saba
If using sashimi-grade saba, briefly cure to firm texture and reduce fishiness: sprinkle 0.125 tsp kosher salt evenly over the flesh side of the 0.5 oz saba fillet and let sit for 5 minutes. Rinse salt lightly under cold water and pat dry with paper towel. Brush or wipe 0.5 tsp rice vinegar over the flesh (not skin) and let rest 1–2 minutes, then pat dry again. If your fillet is thicker than typical nigiri slices, slice a thin portion (~1/8 inch) against the grain to make it pliable and about 1.5–2 inches long and 1–1.25 inches wide.
- 5
Optional skin finishing
If you prefer slightly crisped or charred skin: using a small kitchen torch, briefly pass flame over the skin side for 1–2 quick swipes until it is lightly blistered (do not overcook). Let cool slightly before assembly. If not torching, leave skin raw and clean.
Assembly & Garnish
- 6
Apply wasabi and place fish
Smear a thin dab (about 0.25 tsp, or less) of wasabi onto the top of the rice mound, spreading it evenly but thinly. Lay the prepared saba slice, skin side up, over the rice so it curves around the rice. Gently press the fish onto the rice with your fingertips, cupping with both hands to form a neat nigiri so the fish adheres but rice is not crushed.
- 7
Final touches
Plate the saba nigiri with a small amount of pickled ginger (0.25 tsp) beside it. Serve immediately with soy sauce (0.25 tsp) on the side for dipping. To eat, pick up the nigiri with fingers or chopsticks, dip the fish side (not rice side) lightly into soy sauce, and enjoy.