Battera sushi

Method

1. 1 Fillet the mackerel, sprinkle a thick layer of salt over it, and refrigerate for 60 minutes to firm up the fish and reduce the fishy smell.
2. 2 Rinse off the salt, soak the fish in rice vinegar mixed with a little sugar for 30 minutes, then peel off the thin membrane on the fish's skin.
3. 3 Cook the rice until slightly dry, then mix it with the dissolved vinegar, sugar, and salt. Cool it with a fan until the rice is glossy and the grains separate.
4. 4 Soak the kombu seaweed in vinegar water for 10 minutes to soften it, then spread it on the bottom of the wooden mold, and arrange the mackerel slices on top.
5. 5 Press the vinegared rice onto the fish, close the mold lid, and press firmly for 20 minutes to bind the sushi together.
6. 6 Remove the sushi block, use a wet knife to cut it into 2 cm thick slices, and serve with pickled ginger and wasabi mustard.