Tinned Mackerel Oshizushi

Gulf of Maine Conservas produces what is arguably the best tinned, skin-on, boneless mackerel one can buy. Because each fish is caught by rod & reel and hand-cut and packed, not only does the skin remain intact, it retains some of that gorgeous iridescent glow these blue and silver swimmers are known for. To showcase their simple, succulent beauty in all their glory I whipped up a quick pressed sushi with some sunomono cucumbers I had in the fridge, some premium soy sauce from Toiro Kitchen, and bright dots of homemade yuzu kosho, generously gifted by Jerry Lin of Mind Fish Co.

Tingredients:

• 1x tin Gulf of Maine Conservas Atlantic Mackerel
• 2 cup cooked sushi rice
• ¼ cup sunomo pickling liquid
• Sunomono cucumbers
• Premium soy sauce to taste
• Red yuzu kosho to taste

1. Cook the sushi rice to package directions. Transfer to bowl and stir in the sunomono liquid. Stir until well combined and sticky.
2. Using a oshizushi or musubi press, place press on cutting board and transfer enough rice to fill it half-way up when pressed. Press down to make firm and dense.
3. Carefully arrange a layer of sunomono cucumbers on top of pressed rice. Press again.
4. Open the tin of Gulf of Maine Conservas Atlantic Mackerel mackerel and ogle their beauty. Drain the oil and carefully separate fillets from one another. Use a silicon spatula or brush to carefully remove any film from the skin to increase it’s iridescence.
5. Place fillets on top of the sunomono, but do not press. Remove sushi from press and carefully slice with a sharp, wet knife, wetting between cuts if needed.
6. Arrange pieces on plate or serving board. Brush with premium soy sauce and finish with a dot of yuzu kosho. Serve immediately.

Canoy!

Serves 1-2