A friend of mine was at a conference in Okinawa (south Japanese islands) and he tried some Daitō-style sushi that he loved. It got me interested so I looked into it.
Daitō-style comes from Daitō islands, an archipelago east from Okinawa main land. That sushi style is using tuna, mackerel or marlin marinated in soy sauce and mirin. It seems that it mostly done as Nigiri sushi (fish on rice) but I wanted to try it as a Maki sushi (rolled sushis).
It has a really interesting flavour: the mix of soy’s saltiness and mirin’s sweetness, as well as their umami softens the strong fish flavour of mackerel. I do not think that any additional soy sauce is actually needed when served.
I did not see this marinated style of sushi anywhere. That’s why, more than a recipe, this post is to present this style.
Ingredients for 4 rolls (24 to 32 makis, depending how you cut it):
- 1 filleted mackerel (so 2 fillets)
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 200 gr of Sushi rice
- 2 leaves of Nori seaweed
- Start by making the sushi rice.
- While the rice is cooling, remove any remaining bones in the mackerel, and slice the fillets in two, following the bone line.
- Mix the soy sauce and mirin, and marinate the mackerel in it for 15-20 minutes.
- Cut the Nori in two.
- Put the Nori shiny side down, cover half of it with rice and add one piece of the mackerel in the middle of the rice.
- Roll the maki, and repeat that three more times.
- Finally, slice in 6 or 8 maki each roll.
I hope you give it a try and tell me what you thought of it 😉