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

Name: 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)

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Home-cured saba, mackerel, is delicious to use in many preparations—nigiri-zushi, sashimi, pressed sushi, broiled, or salad dishes. Here it is served with refreshing red cabbage salad that has...

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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)