Cured Mackerel Maki Sushi - green Shiso leaves

Method

• Even out the thickness of the mackerel by trimming the thickest parts.
• Slice the bottom belly section so the fillet is almost uniform in width.
• Lightly roast the nori seaweed, spread on a thin layer of sushi rice, top it with 2 shiso leaves, then the mackerel (wrap the sliced off piece around the tail end).
• Roll it up from the end.
• Let it sit until the contents settle.
• Slice into pieces with a dampened knife.
• If you get your hands on some fresh mackerel, you can be fancy and make two types: pressed mackerel sushi and rolled sushi.