What else can I make with these ingredients?
This recipe may contain allergens
🇹🇭
Pad Thai
Medium 40 min~510 kcal 8/10
🐟
Saba Oshizushi
Vinegared mackerel and seasoned sushi rice are pressed into a neat Osaka-style sushi block and sliced cleanly.
Hard⏱️ 2 hr 35 min📖 1 min readServes 4~420 kcal🇯🇵 Japanese🌍 Full translation
50 min prep 20 min cook 85 min rest
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h 35 min- Prep50 min
- Resting/Marinating1 h 25 min
- Cooking20 min
Ingredients
4 servings
Quick:
For the sushi rice
- 320 gr Short-grain sushi rice, Koshihikari or Nishiki
- 385 ml Water
- 50 ml Rice vinegar
- 20 gr Granulated sugar
- 7 gr Salt
For the filling
- 280 gr Sashimi-grade mackerel fillet
- 120 ml Rice vinegar
- 1 tatlı kaşığı(~10 ml) Salt
For serving
- 4 yemek kaşığı(~60 ml) Soy sauce
- 40 gr Gari
What else can I make with these ingredients?
Instructions
- 1
Rinse the sushi rice until the water runs clear.
- 2
Cook the rice with the water and let it rest covered for 10 minutes.
25 min25:00 - 3
Fold the rice vinegar, sugar and salt into the rice and let it cool slightly.
- 4
Salt the mackerel for 20 minutes, then rest it in rice vinegar for 20 minutes.
40 min40:00 - 5
Cut the mackerel into thin pieces with diagonal strokes of a sharp knife.
- 6
Line the mold with plastic wrap and press in the mackerel with sushi rice on top.
- 7
Press the sushi for 20 minutes, then slice with a sharp damp knife.
20 min20:00
💡 Tip: A short rest after pressing helps the rice and fish slice as one piece.
🍽️ Serving suggestion: Serve with gari, soy sauce and thin cucumber.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
⚠️ Estimated, 70% match~420
kcal calories
24
g protein
48
g carbs
14
g fat
Protein 23%Carbs 46%Fat 31%
GI 70 · High GIGL 34 · High GL
4.9g
Sugar
0.1g
Fiber
2671.5mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (70%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
8/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Seafood
- Soy
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Saba Oshizushi make?
This recipe serves 4.How long does Saba Oshizushi take?
Prep 50 minutes, cooking 20 minutes, including 85 minutes of passive resting; 155 minutes in total.Is Saba Oshizushi difficult?
This recipe is rated hard.How many calories does Saba Oshizushi have?
Approximately 420 kcal per serving. Protein: 24g, carbs: 48g, fat: 14g.Which allergens does Saba Oshizushi contain?
This recipe contains Seafood, Soy. Check it against your dietary needs.Which cuisine does Saba Oshizushi belong to?
This recipe belongs to Japanese cuisine.How many ingredients does Saba Oshizushi need?
This recipe needs 10 ingredients.Is Saba Oshizushi filling?
Satiety bar per serving is 8/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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