I prepared fresh horse mackerel. If it's live fish, you can eat it right away, but I froze it in the freezer a day ago to catch a roundworm
*You should be careful because mackerel or horse mackerel may have whale roundworms
* Whale roundworms die if left at minus 20 degrees Celsius for 24 hours
*If it's the first time you freeze it, the taste doesn't deteriorate much even if you defrost it

When the ice is not fully melted, I cut the raw fish and it comes out to about 80g
Cut the sliced raw fish into thinly

Sprinkle 3T of bay salt on it and soak it in the refrigerator for 30 minutes
*Pickle, lose moisture, and the roundworm will die
*Pickle within 30 minutes. It's salty if you leave it for longer

If you want to eat it with rice, you can cook it now. Mix 0.5t of salt, 2t of sugar, and 3t of vinegar with rice for one serving

After 30 minutes, pour water into the bowl and melt all the salt

If you look at pickled horse mackerel, it's dry and chewy

Rinse the horse mackerel in new water and strain it through a sieve
It's just enough to taste good

Drain all the water in a kitchen bowl that overlaps back and forth

Place the dried horse mackerel sashimi in a bowl, pour 2T vinegar and 1T refined rice wine, and marinate in the refrigerator for 10 minutes
*The flesh of the horse becomes a little white due to the acid of the vinegar. Since it's already sliced raw fish, put it in vinegar for 10 minutes

It's pickled. It's firm

Wipe the vinegar from the kitchen bowl back and forth
*Clean it and store it in the refrigerator for 2 more days

Fold 1t of wasabi powder and 1t of water to mix, or prepare wasabi paste according to your preference

Put the pickled horse mackerel sashimi on the rice, add a handful of chopped green onions, sesame seeds, 1T of sashimi soy sauce, and 1T of sesame oil