Entree: Japan – Chugoku – ママカリ寿司 ➤ Mamakari-zushi (Vinegared rice topped with cured mamakari, a small salty-sweet coastal fish from the Seto Inland Sea)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 0 min

Additional 50 min

Total 50 min

Ingredients

- 2 cups (360 g) sushi rice, rinsed and drained
- 2 1/4 cups (540 ml) water for cooking rice
- 5 tbsp (75 ml) rice vinegar
- 3 tbsp (45 g) granulated sugar
- 1 tsp (6 g) fine salt
- 12 mamakari fillets, approx. 12 oz (340 g) total, pin-boned and skin on or off as preferred
- 2 tsp (10 g) kosher salt for initial cure
- 3 tbsp (45 ml) sake (optional, for rinsing)
- 2 tbsp (30 ml) mirin or additional rice vinegar for mild sweetening of fish
- 1 tbsp (15 ml) soy sauce, for finishing (optional)
- 1 tbsp (15 g) grated fresh ginger or to taste
- 6 shiso leaves (optional) for garnish
- Wasabi and pickled ginger, to serve

Instructions

1. Cook the sushi rice: combine rinsed rice and 2 1/4 cups (540 ml) water in a rice cooker or pot and cook according to package or cooker instructions. While rice cooks, warm the rice vinegar, sugar, and 1 tsp salt in a small saucepan just until sugar dissolves; cool to room temperature.
2. Transfer hot cooked rice to a wooden or nonreactive bowl. Sprinkle the vinegar mixture over the rice and fold gently with a paddle or spatula until well combined and slightly glossy. Fan or let cool to body temperature.
3. Cure the mamakari fillets: sprinkle the fillets evenly with 2 tsp (10 g) kosher salt and let sit on a tray for 20–30 minutes in the refrigerator to draw out moisture. Rinse quickly under cold water, pat dry, then dip briefly in 3 tbsp (45 ml) sake if using and pat dry again.
4. Marinate: combine 2 tbsp (30 ml) mirin (or 2 tbsp rice vinegar) with 1 tbsp (15 ml) soy sauce (optional). Place fillets skin-side up in the mixture for 10–20 minutes to add shine and a mild sweet-salty balance; do not over-marinate.
5. Assemble: wet your hands with a little water mixed with a touch of rice vinegar. Form 12 oblong nigiri portions of rice, about 2 tbsp (30 g) rice each. If preferred, place a small dab of grated ginger on each rice portion. Lay one mamakari fillet over each rice portion and press gently to adhere.
6. Garnish with small shiso leaf per nigiri or a thin sliver of ginger on top. Serve immediately with wasabi and pickled ginger. If not serving right away, keep covered with a damp cloth at room temperature for up to 1 hour.