SUB さば棒寿司の作り方 おうちでも簡単にできる！しめ鯖だけで、お酒のおつまみにしても♪ 海外暮らしのおもてなし料理に 外国人の方にも喜ばれること間違いナシ！ GOROGORO KITCHEN

Konnichiwa, this is Goro Goro Kitchen. Today, I'm going to make Saba Sushi, which is a popular dish in my house. Let's get started! First, I'm going to cut the mackerel. Now, I'm going to close the mackerel. First, I'm going to close the mackerel with sugar. I'm going to put a lot of sugar on the mackerel. And, of course, I'm going to close the back side of the mackerel with sugar, too. By the way, I think you might think, The mackerel has a water-repellent effect, so it's fluffy. I'm going to put this in the refrigerator for an hour. While I'm closing the mackerel, I'm going to make sushi rice. I've already introduced how to make rice before, so please check it out if you like. I've already made rice this time. I'm going to add water to the rice, but I'm going to use a little less water than normal rice. I use 340 ml of water for 2 cups of rice. After adding water, let the rice soak in water for about 30 minutes. I'm going to make sushi vinegar. First, add 40 ml of vinegar. Next, add 1.5 tablespoons of sugar. Is this enough? Finally, add a little less than 1 teaspoon of salt. I'll put it in. Finally, mix well. But I'm not going to add all of it. When mixing with rice, it's good to mix well and add it. After an hour, the mackerel has soaked in sugar. Take it out of the refrigerator and wash the sugar well. After washing it well, cut off the water as much as possible and wipe it off with kitchen paper. Please remove the water thoroughly. Next, I'll season it with salt. Sprinkle salt on both sides of the mackerel in the same way. I'll season it with salt. It's okay because the amount of salt will be determined even if you sprinkle a lot of salt. In this state, put it in the refrigerator for another hour. Rinse the salt in the same way as the sugar. Now that the rice has soaked in water, I'll cook the rice. I'll start cooking the rice. First, cook the rice over high heat. When it starts to boil, reduce the heat to low and cook for 10 minutes. After waiting for 10 minutes, lower the heat and steam for another 10 minutes. After steaming the rice, add the sushi vinegar. Add the sushi vinegar. Stir the sushi vinegar and add it to the rice. Mix it in a hurry. When you mix it like this, the rice will be glossy and sticky. Cut it to that extent. Don't crush the rice too much and mix it. Is it like this? If you think it's mixed well, put it on a sushi mat. This sushi mat is a little too big. Put it on a mat, spread it out, and cool it down. You don't have to be in a hurry. In this state, cool it down in a hurry. If you don't have a sushi mat, you can use a clear file. Anyway, if you leave it like this, it will cool down quickly, so please do it. At the end, I usually tighten it with vinegar, but lemon is refreshing, so I tighten it with lemon. Please cut one lemon. Squeeze the lemon well. It's a waste, so don't leave it. I think one lemon is just right for the mackerel. Pour the lemon juice into the mackerel. Put it all over the mackerel. Put this in the refrigerator for 15 minutes. There is a bone in the middle of the mackerel, so I will remove it with tweezers. If you touch the bone in the middle of the mackerel, you can hear the sound, so pull it. If you pull it to the tail, it will come out cleanly. Pull it back and forth. Pull it to the tail. There is no bone in the tail, so if you don't touch it once, the bone is OK. Finally, peel off the skin. If you touch the tail of the mackerel, the skin will peel off. Hold the mackerel with a knife. Pull the skin and peel off the mackerel. Be careful not to touch the edge of the mackerel. If you do it little by little, you won't have to worry. Wrap the mackerel in the shape of a sushi stick. Prepare a rolling pin. Put the wrap on the rolling pin. Place the mackerel on the rolling pin side. Put wasabi on the mackerel. Put the rice on the mackerel. It will be tight later, so put it on the mackerel. If you want to eat rice as a snack, you can eat less rice. Wrap the mackerel with the wrap. Wrap the mackerel in the shape of a sushi stick. Press the mackerel with a rolling pin. Check the position of the mackerel. If the position of the mackerel is off, you can fix it. Press the edge of the mackerel with a rolling pin. Press the other side of the mackerel with a rolling pin. If you can fix the shape of the mackerel, open it. I was able to fix it. If you cut it with the wrap on, the shape will not collapse. Cut the edge of the mackerel. Prepare a wet cloth. Wipe the mackerel with a wet cloth. It is easy to cut. Cut the mackerel with a wet cloth. It's done. Put the mackerel on a plate. It's done. How was the mackerel sushi? I will taste it. I don't have to dip it in the sauce. Oh, no. The mackerel is falling apart. I'm sorry for showing you a terrible mackerel sushi. However, the mackerel was very juicy and delicious. Please try it. If you don't have a sushi rolling pin, you can use a cooking sheet. You can also wrap it in aluminum foil. Please try it. That's all for today. See you next time. Please subscribe to my channel and give it a high rating. See you next time.