oshizushi (pressed sushi of jack mackerel)

If you get fresh fresh jack mackerel , why don't you make pressed sushi?

 

 



Ingredients

 3 jack mackerel
 salt
 vineger

marinated vineger
  6Tbs vineger
 2Tbs sugar
 1/2Tbs salt



* rice for sushi (basic)
    300g boiled rice   
                     http://japanesehomecooking-okaasan.blogspot.com/2011/05/how-to-make-rice.html
 
     sushi-vinegar (mixed vinegar for sushi)
      3Table spoons of rice vinegar (45ml)
      2Table spoons of sugar  (30ml)
      1/2Table spoon of salt(7ml)
      *mixed together and boil for a minutes.
      *If you can't make sushi vinegar, you can easily get sushi-vinegar  here.
                           
                         http://global.rakuten.com/en/       sushi su
 sliced perilla

How to make

 1. To make marinated with vineger jack mackerel

 remove the internal organs and wash well

 

  from the back side , tear off the fillet on the bone

 divide into 3 parts; the two fillets, and head-backbone tail.

 get rid of the bone from the fillet.

 Pickel jack mackerel with salt for 30 minutes.

 wash with vineger

 marinated with marinated vineger for 10minutes

1) rice for sushi (basic)

    300g boiled rice   
                              http://japanesehomecooking-okaasan.blogspot.com/2011/05/how-to-make-rice.html
 
     sushi-vinegar (mixed vinegar for sushi)
      3Table spoons of rice vinegar (45ml)
      2Table spoons of sugar  (30ml)
      1/2Table spoon of salt(7ml)
      *mixed together and boil for a minutes.
      *If you can't make sushi vinegar, you can easily get sushi-vinegar  here.
                               http://global.rakuten.com/en/store/master/item/x754330h0000/

　arrange vinegered fillets on the bat

 scatter sliced perilla

 spread sushi rice

 push it with plastic wrap lightly and keep it for 30minutes to 1hour.

　reverse it

 cut sushi equal size.

Tomato dashi jelly salad

 

 

Ingredients

 

 3 tomatoes

5 shiso leaves (basil leaves)

 

100cc vinegar

150cc dashi
 1Tbs sugar

1Tbs light soy sauce

pinch of salt

5g geratin powder

 

 *dashi
 http://japanesehomecooking-okaasan.blogspot.jp/2011/06/how-to-make-dashijapanese-soup-stock.html

  

 

How to make

 

1. Prepare dashi jelly.

    Boil vinegar, dashi sugar, light soy sauce, and pinch of salt.  And mix geratin powder.

 

    

 

 

2.  Cut tomatoes and thinly slice shisho leaves.

 

3

 

3. Soak tomatoes and shiso leaves into 1. dashi jelly.

 

 

4. Cool it into the refrigirator over 30 minutes.