Episode #1 of Species series i do a catch and cook of Spanish Mackerel making these epic raw pelagic fish make for great sashimi and sushi cones.
Spanish Mackerel Sushi Cones
Prep time: 30 minutes
Cook time: 12 minutes
Serves: makes approx 12 sushi cones
- Prep time: 30 minutes
- Cook time: 12 minutes
- Total time: 43 minutes
- Serves: makes approx 12 sushi cones
- 500 grams Sashimi quality (Spanish Mackerel)
- 2 cups cooked sushi rice
- 1 teaspoon grated palm sugar
- 1 lime
- 4 tablesoons tamari
- 1 clove Garlic
- 2 tablespoons rice wine vinegar
- 2 tablespoons olive oil
- 6 sheets nori
- 2 sprigs spring onion
- 1 ripe avocado
- 1 cucumber
- Kewpie mayo
- pickled ginger
Cook 2 cups of sushi rice as per instructions and let it cool in the fridge. You can do this a day in advance and just keep it in an air tight container.
Dice the raw fish into 5mm cubes a pop it into a bowl, microplane or zest over one teaspoon worth of palm sugar, zest of one lime, four tablespoons of tamari soy sauce, zest over half the clove garlic, add two tablespoon of rice wine vinegar and then two tablespoons of olive oil and give it all a gentle mix to incorporate the flavours.
Slice the avo in half, then into thin slices lengthways whilst in the skin then scoop out with a spoon and set aside.
finely slice the spring onion and set aside.
chop off the ends of the cucumber then cut it in half, then the halves in half lengthways. then into thin slices.
To assemble cut the sheets of nori in half. Place the rice in the top half of the rectangle of nori in a small flat layer. Then slice of cumber, sprinkle of spring onion, some pickled ginger, slice of avocado, drizzle of kewpie then a heaped tablespoon of the fish. Use a wet finger on the outside of the nori and wrap the nori in on itself to form the cone shape as demonstrated in the video.