Marinated mackerel:

  • 4 fresh mackerel fillets
  • 250g fine salt
  • 25cl rice vinegar

Sushi rice:

  • 1 cup sushi rice
  • 1 cup water
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • Wasabi
  • 1 jar of yuzu Spherika pearls (55g)


Prepare the marinated mackerel (shime saba):

Ask the fishmonger to prepare the mackerel into fillets. Clean them with plenty of cold water and remove the bones with fish kitchen tweezers.
Prepare a bed of salt in a dish and place the mackerel fillets on it with the skin side down, and on top of this first row, another layer of mackerel with the skin side up. Cover with a layer of fine salt. Let it rest in the refrigerator for two hours.
After that time, remove the salt with plenty of water and dry the fillets with paper towels. Place the fillets in a bowl with rice vinegar and marinate for two hours.

Prepare the sushi rice:

Meanwhile, wash the sushi rice very well to remove the starch, rinsing until the water runs clear. After rinsing, let it rest for about 30 minutes.
Cook the sushi rice according to the package instructions. Turn off the heat and let it rest covered for 10 minutes.
While the rice is resting, prepare the seasoning for the rice (sushi-zu): mix the vinegar with the sugar and salt and stir until completely dissolved.
After the 10 minutes of rest, transfer the rice to a tray or wooden board. Add the sushi-zu and gently stir with a spoon, to avoid breaking the rice, and fan to cool the rice until it reaches room temperature.

Assemble the nigiri:

Dry the fillets with paper towels and, using a very sharp knife, remove the outer skin membrane. Fillet by making a diagonal cut with an inclination of about 45 degrees that allows us to obtain a width of 3-4 cm and a thickness of 3 mm.

With moistened hands, shape a small croquette with the rice. It should be oval on top and straight underneath.

Add a drop of wasabi and place a slice of marinated mackerel. Crown each nigiri with 3 yuzu Spherika pearls.