Charred Mackerel Sushi with Avocado Mousse & Sofrito (GF)
Try making this delicious sushi dish at home, a fun way to bond with friends and family and enjoy all the sushi you can eat from the comfort of your own home. Filled with fresh ingredients and summer flavours you’ll have this dish all summer long.
1 fillet of fresh skin on, deboned mackerel, sliced in half lengthwise
½ cup rice vinegar
4 tbsp sugar
4 tsp salt
4 cups uncooked sushi rice
3 ½ cups water
3 scallions, cleaned and ends removed, leave 2 whole, reserving one for garnish (thinly sliced on bias)
2 sheets of nori seaweed
¼ cup store bought sofrito sauce
1 tbsp each of black and white sesame seeds
pickled ginger slices
1 very ripe Hass avocado, diced
1 lime, freshly squeezed
Pinch of fine sea salt
Splash of water
bamboo sushi roller
2 medium sized zip top bags or piping bags
In a medium pot on medium high heat, add the water, sugar, and salt and bring to a boil. In the meantime, wash your rice by thoroughly by rinsing it in a sieve under cold water until the water becomes clear. Drain and add the rice to the boiling water. Turn down the heat to a low simmer and cook until water is absorbed and rice is tender.
Once cooked, and while the rice is still hot, add the vinegar into the pot and stir carefully to incorporate. Then, turn out the rice onto a sheet pan and spread evenly to cool. Place a wet towel over top to keep the rice moist.
While the rice is cooling, place the 2 pieces of mackerel skin side up on a cooling rack over a sheet pan. Turn on the kitchen torch and sear the skin until it is crispy. Then, torch the remaining sides to deepen the flavours.
To assemble the sushi, wrap the bamboo sushi roller with cling wrap and place it in front of you on the counter. Place one sheet of the nori centered on the roller. Then, using damp hands, spread an even layer of rice over the nori sheet to all of it. (You may have to re-wet your hands in order to keep the rice from sticking).
Next, place a whole scallion on top of the rice at the end closest to you, then add a piece of the cooled mackerel, skin side up. Using the bamboo sushi roller as a guide, lift and tuck the end of the nori, rice, scallion and mackerel over and onto itself, away from you - gently but tightly into a roll. Pull the roller closer to you as you progress with each roll, trying to keep the roll tight and consistent in shape. Make the second roll with the rest of the ingredients.
With a sharp knife, cut in the centre of one roll, and then cut each piece into bite-sized pieces and place on a platter to serve.
In a small bowl, add all the mousse ingredients except the water. Mash with a fork and then whisk the ingredients until you get a light and fluffy mousse. If the mousse is too thick, add a splash of water and whisk again until there are no more lumps and it is smooth.
Scoop into a zip top bag and cut a small corner of the bag to pipe the mousse onto the top of each sushi piece.
Sofrito Sauce Garnish:
For the sofrito sauce garnish, add this to a medium sized zip top or piping bag and pipe onto the sushi, as well.