Canned Mackerel Mixed Sushi" recipe!

A recipe for mixed sushi using convenient canned mackerel. All you have to do is mix the ingredients together. The mackerel goes well with the vinegared rice, and the taste is so good that you can't stop eating.

Material ( Serves 1 to 2 )
canned mackerel (esp. the chub mackerel, Scomber japonicus)	1 can
onion (edible plant, Allium cepa)	1/8 to 1/4 of a pound
perilla	2 or 3 sheets
salt and pepper	small quantity
parched or roasted sesame seeds	proper quantity
cooked rice	one portion
vinegar	2 tablespoons
sugar	1 tablespoon
salt (i.e. sodium chloride)	1 teaspoon

Introducing "Canned Mackerel Mixed Sushi," which can be easily prepared using a can of mackerel. This dish is very tasty and can be made in a jiffy by simply mixing the ingredients together. The crisp sushi rice and fatty mackerel are a perfect match, and you won't be able to stop eating!

Canned Mackerel Mixed Sushi

Ingredients

Here is what you need to prepare.

1 can simmered mackerel
1/8 to 1/4 onion
2 to 3 shiso leaves
A pinch of salt and pepper
A pinch of scorched sesame seeds

＜Vinegared rice
1 cup rice
2 tablespoons vinegar
1 tablespoon sugar
1 teaspoon salt

Directions

Cut onion into thin slices and soak in water. If you use fresh onions, you do not need to soak them in water because they are less pungent, or you can use red onions for a more colorful dish.


Shiso leaves can be finely sliced or coarsely chopped.


Drain the juices from the canned mackerel and break it up gently in a bowl.


Add the drained onion and shiso leaves to the bowl and sprinkle with a little salt and pepper.



Place the warm rice in a separate large bowl and add the vinegar, sugar, and salt in several batches. Mix roughly with a wooden spoon, using a cutting motion to prevent the rice grains from being crushed.



Add mackerel, onion, shiso leaves and riced sesame seeds to rice and mix roughly.


Serve in a bowl and voila!

How does canned mackerel mixed sushi taste?

It's so good! The mackerel fat on the refreshing vinegared rice makes the mixed zushi full of umami. The aroma of pepper and sesame enhances the flavor of the mackerel, doubling the deliciousness of the dish. The subtle spiciness of the onion and the refreshing flavor of the shiso leaves give the dish a refreshing aftertaste. In any case, the mackerel and the vinegared rice go so well together that I just gobbled it up!


I personally recommend adding a little more pepper to it. It is easy to make using canned ingredients, so it is a dish that can be used not only for small celebrations, but also for everyday dining!