📝 About This Recipe
A masterpiece of regional Japanese soul food, Sugata-zushi is a stunning presentation where a whole, pristine fish is deboned and stuffed with seasoned sushi rice. Originating from coastal prefectures like Tokushima and Kochi, this dish celebrates the harmony between the vinegared brightness of the sea and the earthy sweetness of the harvest. It is a visual and culinary centerpiece that transforms a humble mackerel into an elegant, edible sculpture.
🥗 Ingredients
The Fish
- 2 pieces Fresh Mackerel (Saba) (medium-sized, extremely fresh with clear eyes)
- 4 tablespoons Sea Salt (for curing)
- 1 cup Rice Vinegar (for the pickling bath)
- 2 tablespoons Sugar (to balance the vinegar)
- 1 piece Kombu (Dried Kelp) (approx 2-inch square)
Sushi Rice
- 2 cups Japanese Short-Grain Rice (washed and drained)
- 2 cups Water (filtered)
- 4 tablespoons Rice Vinegar (for seasoning rice)
- 2 tablespoons Sugar (for seasoning rice)
- 1 teaspoon Salt (fine grain)
Aromatics and Texture
- 1 tablespoon Toasted White Sesame Seeds (lightly crushed)
- 2 tablespoons Pickled Ginger (Gari) (finely minced)
- 6 pieces Shiso Leaves (finely julienned)
- 1 teaspoon Yuzu Juice (optional, for citrus notes)
👨🍳 Instructions
-
1
Prepare the fish by butterfly-cutting it from the belly side. Carefully remove the spine and rib cage while keeping the head and tail intact. The fish should open like a book.
-
2
Generously coat both the inside and outside of the fish with sea salt. Place it on a slanted tray and let it cure in the refrigerator for 45 minutes to draw out excess moisture.
-
3
While the fish cures, rinse the rice until the water runs clear. Cook the rice with 2 cups of water in a rice cooker or heavy-bottomed pot.
-
4
Prepare the sushi vinegar by mixing 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt. Stir until dissolved. Once the rice is cooked, fold this mixture into the hot rice using a slicing motion with a rice paddle.
-
5
Gently fold the toasted sesame seeds, minced ginger, and julienned shiso leaves into the seasoned rice. Set aside to cool to room temperature, covered with a damp cloth.
-
6
Rinse the salt off the mackerel under cold running water and pat it completely dry with paper towels.
-
7
In a shallow dish, combine 1 cup rice vinegar, 2 tbsp sugar, and the kombu. Submerge the mackerel in this pickling liquid for 15-20 minutes. The flesh will turn slightly opaque/white.
-
8
Remove the fish from the vinegar and pat dry. If any small pin bones remain, use tweezers to remove them carefully.
-
9
Place a sheet of plastic wrap on a bamboo sushi mat. Lay the mackerel skin-side down on the wrap.
-
10
Shape a log of the prepared sushi rice and place it into the cavity of the fish. Ensure the rice fills the space from head to tail evenly.
-
11
Fold the sides of the fish over the rice. Wrap the plastic wrap tightly around the fish and use the bamboo mat to press it into a firm, uniform cylindrical shape.
-
12
Let the wrapped fish rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the shape to set.
-
13
To serve, keep the plastic wrap on while slicing the fish into 1-inch thick rounds with a very sharp, wet knife. This prevents the rice from falling out.
-
14
Remove the plastic wrap from each slice and arrange them on a platter in the original 'whole fish' shape for a stunning presentation.
💡 Chef's Tips
Always use sushi-grade fish; if mackerel is unavailable, trout or small sea bream work beautifully. When slicing the finished roll, wipe your knife with a damp cloth between every single cut to ensure clean edges. Do not over-pickle the fish in vinegar, or the delicate texture will become rubbery. If you find the mackerel flavor too strong, increase the amount of minced ginger in the rice to provide a refreshing counterpoint.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the mackerel. Serve alongside a bowl of clear dashi-based Osuumono soup with seasonal greens. A side of freshly grated wasabi and a light soy sauce for dipping enhances the umami. Decorate the serving platter with extra shiso leaves and a few slices of sudachi or lime.