Saba Oshizushi (Pressed Horse Mackerel Sushi)

• 2 fish Horse Mackerel sashimi cuts
• 1 Salt
• 3 tbsp Vinegar
• 1 dash less than 2 teaspoons Sugar
• 4 cm Kombu for dashi stock
• 1 Sweet pickled ginger (sliced)
• 5 Shiso leaves
• 1 Sushi rice

1. Cut the horse mackerel into 3 pieces, and remove the scute and bones (don't forget the backbone).
2. If you can, ask your fishmonger to remove them for you.
3. After patting the fish dry, cover both sides in salt, place at a slight angle in a shallow dish, and let sit in the fridge for about 30 minutes.
4. Wash the fish from Step 2 with water, thoroughly pat dry, add the ingredients to the shallow dish, and put it back in the fridge for another 30 minutes or longer.
5. Place the skinned horse mackerel, sushi rice, sliced ginger, shiso leaves and more sushi rice into a mold in that order, and pack it in.
6. Flip it over and it is done.

cuts, salt, vinegar, sugar, stock, ginger, leaves, rice

Taken from cookpad.com/us/recipes/188359-saba-oshizushi-pressed-horse-mackerel-sushi (may not work)