Mackerel sushi
Mackerel has a lot of fishy smell, so it's not an easy dish to make and eat sushi, but it's mackerel sushi that I made while catching the smell.
2 serving
Within 20 minutes
trash
Ingredients
  • Mackerel
    2pack
  • Lemon
    2piece
  • Radish sprouts
    enough
  • instant rice
    1bowl
  • dried seaweed for kimbap
    1/4piece
  • Pickled plum
    2spoon
  • lemon juice
    little
  • ginger powder
    little
  • thick soy sauce
    2spoon
  • Oligosaccharide
    1spoon
  • Sugar
    little
  • plum extract
    little
Cooking Steps
STEP 1/9
Let me introduce mackerel sushi.
STEP 2/9
Season the mackerel together with pepper and salt to remove the fishy smell using cooking wine, sprinkle with 2 slices of lemon and marinate for 30 minutes. Use a kitchen towel to remove any excess moisture.
STEP 3/9
Mix starch and flour in a 1:1 ratio and mix well with Norwegian mackerel.
STEP 4/9
Add enough oil and fry.
STEP 5/9
Boil the mackerel sushi sauce (lemon, ginger powder, sugar, soy sauce, plum syrup) over low heat.
STEP 6/9
Bake the fried Norwegian mackerel with the soy sauce sauce so that the sauce seeps in well.
STEP 7/9
Prepare plum pickles by cutting them into small pieces with scissors. Make sweet vinegar water with a pinch of salt in a bowl.
STEP 8/9
Put the sushi together and place it neatly, and put it in the order of Maejang-a->Mushun->Salmon.
STEP 9/9
Lastly, turn the seaweed and stick it together to complete the sushi.
Season the mackerel together with pepper and salt to remove the fishy smell using cooking wine, sprinkle with 2 slices of lemon and marinate for 30 minutes. Use a kitchen towel to remove any excess moisture.
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