【Tofu Pack Hack】Freezer-Friendly! Irresistible Grilled Mackerel Sushi Rice Balls (Only 130 Yen/Serving) Recipe【kattyanneru】

Overview

A budget-friendly recipe for "Grilled Mackerel Sushi Rice Balls" made with boneless salted mackerel and sushi rice, using an empty tofu pack as a mold. Costing only about 130 yen per serving (makes 6), these rice balls are freezer-friendly. Crispy grilled mackerel is layered with shiso leaves and sushi rice mixed with pickled ginger, creating a beautiful and filling dish. Simply reheat in the microwave for a quick meal.

Key Tips

• Prep
  • Using boneless salted mackerel saves the hassle of removing bones, making the preparation much easier.
• Sushi Rice
  • Mix the seasoned vinegar (vinegar, sugar, salt) into warm rice, then thoroughly mix in the pickled ginger and toasted sesame seeds.
• Sushi Rice
  • For 2 cups of cooked rice (approx. 660g), use a seasoned vinegar ratio of 4 tbsp vinegar, 2 tbsp sugar, and 1 tsp salt.
• Cooking
  • Pan-fry the mackerel skin-side down until deeply browned and crispy to bring out a rich, savory aroma.
• Shaping
  • Use a small tofu pack as a mold. Place the mackerel skin-side down at the bottom, layer with a shiso leaf, pack the sushi rice on top, and press firmly to shape.
• Shaping
  • Lining the tofu pack with plastic wrap beforehand makes it incredibly easy to remove the finished rice ball.
• Freezing
  • You can freeze them wrapped in plastic wrap. When ready to eat, simply microwave them in the wrap to defrost.
• Seasoning
  • Since salted mackerel is already seasoned, no extra salt is needed. The balance between the salty mackerel and the sweet-and-sour sushi rice is key.

* Tap ingredient names to find on Amazon

• 2small boneless salted mackerel fillets (filleted/3-piece cut)
• 3shiso leaves
• 2rice cooker cups cooked rice (approx. 660g, warm)
• 60gpickled sushi ginger (gari)
• 1tbsp toasted sesame seeds
• 4tbsp vinegar
• 2tbsp sugar
• 1tsp salt

Instructions

1. 1

   【Make the seasoned vinegar】Mix 4 tbsp vinegar, 2 tbsp sugar, and 1 tsp salt together until the sugar and salt are completely dissolved.

2. 2

   【Make the sushi rice】Drizzle the seasoned vinegar over 2 cups of warm cooked rice (approx. 660g) and mix using a slicing motion.

3. 3

   【Add the mix-ins】Add 60g of pickled sushi ginger and 1 tbsp of toasted sesame seeds to the sushi rice, and mix well to combine.

4. 4

   【Cook the mackerel】Heat a frying pan over medium heat and cook the boneless salted mackerel skin-side down first. Once the skin is nicely browned and crispy, flip and cook until cooked through.

5. 5

   【Cut the mackerel】Cut the cooked mackerel into 6 equal portions (about 3 pieces per fillet).

6. 6

   【Prepare the tofu pack】Line a small tofu pack (single-block size) with plastic wrap.

7. 7

   【Assemble】Place a piece of cooked mackerel, skin-side down, at the bottom of the plastic-wrap-lined tofu pack.

8. 8

   【Add shiso leaf】Place half a shiso leaf on top of the mackerel (using half a leaf per rice ball).

9. 9

   【Pack the rice】Fill the pack with a portion of the sushi rice on top of the shiso leaf, pressing down firmly to compact and shape it.

10. 10

    【Remove and wrap】Lift the rice ball out of the tofu pack using the plastic wrap, then wrap it tightly to secure the shape.

11. 11

    【Make 6 pieces】Repeat the process to make a total of 6 rice balls.

12. 12

    【To freeze】Keep them wrapped in plastic wrap, place them in a freezer bag, and freeze.

13. 13

    【Reheat and serve】To eat from frozen, microwave them while still wrapped in plastic wrap to defrost and warm through, then enjoy.

About kattyanneru/かっちゃんねる

kattyanneru/かっちゃんねる

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