Hard4 hours
Where it comes from
A signature of Kyoto's culinary refinement, Saba Zushi reflects the city's historic preservation techniques and reverence for seasonal fish.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Filet and clean mackerel, then cure with salt and vinegar.
- 2
Cook sushi rice and season with vinegar, sugar, and salt.
- 3
Press seasoned rice into a mold and layer with mackerel fillets.
- 4
Wrap with softened kombu and press gently.
- 5
Let it rest to absorb flavors before slicing.
