Omega-3 hit hand roll

Omega-3 hit hand roll

By
From
Sushi Slim
Makes
1
Photographer
Lisa Linder

I call these the DIY rolls because you don’t need any kit to make them. Each recipe below makes 1 roll, simply scale up to make as many as you want.

Ingredients

Quantity Ingredient
1/2 sheet nori seaweed
65g Perfect sushi rice
35g marinated mackerel, thinly sliced, (see note)
4 cucumber batons

Method

  1. Place the seaweed on a work surface, rough side up and shiny side down.
  2. Take the rice and spread it on the left hand side of the seaweed, if you are right-handed. (Or simply reverse all the instructions.)
  3. Place the mackerel and cucumber diagonally across the middle of the rice, so that they stick out at the top left corner. Pick up the rice-laden sheet of nori in your left hand.
  4. Lift the bottom left corner of the seaweed up over the fillings to make a cone, then lift the right hand side of the seaweed and keep rolling. The nori sheet will stick to itself to seal the roll.

Note:

  • 223 kcal per roll.

How to marinate mackerel for sushi

  • Take as many spankingly fresh mackerel fillets as you need and peel off the parchment-like skin. Salt on all sides and leave for 30 minutes.

    Rinse off the salt. Place in a shallow non-reactive dish and add rice vinegar to soak, turning to coat the fillets on all sides. Cover and refrigerate overnight. The vinegar will ‘cook’ the fish. Pat dry to use.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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