Fragrant Japanese plum (ume) shiso leaves - salted mackerel stick sushi - Recipe Video

How to make

1. Prepare. Cut off the stem of green shiso leaves. Remove the seed of Japanese pickled plums (umeboshi).
2. 1. Smash umeboshi with a knife to make a paste.
3. 2. Place salted mackerel skin side up on a baking tray covered with aluminum foil. Pour over cooking sake and cook in a toaster oven for about 8 minutes until browned and cooked through.
4. 3. Add rice and sushi vinegar in a bowl and mix together, and rest it to cool.
5. 4. Place in the order of half of Step 3, Step 1, and the rest of Step 3 on top of plastic wrap, wrap it to form a stick shape, then open up the plastic wrap.
6. 5. Place green shiso leaves and Step 2 on top and wrap in a plastic wrap to form a stick shape again, then wrap it in a bamboo mat and lightly grip the entire. Leave it for 5 minutes to stick.
7. 6. Cut into desired sizes, remove the plastic wrap, serve on a plate, and it's ready.