Vinegar-Cured Mackerel Sashimi Salad from The Sushi Experience by Hiroko Shimbo

Ingredients

• ⅓ cup finely julienned ginger, 1½-inch-long sticks
• 1 small carrot, cut into fine julienne strips, 2 inches long
• 1 teaspoon sugar
• ¾ teaspoon sea salt
• ¼ medium red onion, cut into paper-thin slices, soaked in water for 5 minutes, then drained
• ¼ small red cabbage (5 ounces), finely shredded
• 1 fillet (7 ounces) shime-saba (vinegar-cured mackerel) *
• 1 tablespoon vegetable oil
• 1 tablespoon komezu (rice vinegar)