Wakayama Prefecture

Sanma zushi

Sanma zushi
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Ingredients (For 3-4 persons)

  • saury 2 pcs.
  • rice 2 cups
  • Vinegar 36ml
  • Sushi Vinegar] Sugar 26g
  • Sushi Vinegar] Salt 9g
  • Vinegar for vinegared saury 3 parts vinegar to 1 part sugar (enough to soak the saury)
  • Vinegar for vinegared saury Squeeze to taste

How to cook

  • 1. Open the saury belly open so as not to lose the head, remove the entrails and wash the meat under running water.
    (If it is difficult to do this at home, tell the fishmonger that you want it for Sanma-zushi.)

  • 2. Wipe off the water, sprinkle salt on the fish, and let sit for about 20 minutes.

  • 3. Rinse off the salt and soak the fish in vinegar for about 20 minutes. After lifting from the vinegar, debone the fish and gently peel off the thin skin.

  • 4. Make sushi rice by combining about 10% of sushi vinegar for every gram of cooked rice. Allow to cool to a certain degree.

  • 5. Place a piece of plastic wrap on a maki-noren (bamboo mat) and place the saury skin side down. Grip the rice into a stick shape, place it on top of the saury, and finish by shaping it on the maki-noren.

provider : Wakayama Chefs Association

* Recipes vary depending on the region and home.