Cuisine : Sanma Zushi - Steps to prepare this Japanese sushi

 

"Sanma-zushi" is a traditional Japanese sushi dish made with sanma (Pacific saury), a seasonal fish enjoyed particularly in the autumn months when it’s at its peak in flavor and fat content. Originating from regions like Wakayama and Mie Prefecture, this style of sushi highlights the natural richness of sanma and combines it with lightly seasoned rice, bringing out the umami of the fish. Sanma-zushi is celebrated for its simplicity and delicate balance, making it an excellent representation of Japanese culinary principles.

Introduction to Sanma-Zushi

Sanma, also known as “autumn swordfish” or “Pacific saury,” is a slender, silver fish that’s popular in Japan for its rich, oily flavor, similar to mackerel. Sanma-zushi is slightly different from typical nigiri or sashimi; instead, it’s a pressed sushi, often marinated to balance the flavors. Marinating the sanma also softens the flesh and reduces any overly fishy notes, enhancing its delicious, savory taste.

How Sanma-Zushi is Prepared

Ingredients

Fresh sanma fillets (Pacific saury)

Sushi rice (seasoned with vinegar, sugar, and salt)

Rice vinegar

Salt

Kombu (dried kelp, optional)

Ginger (optional, for garnish)

Preparation Steps

1. Prepare the Fish:

Clean and Fillet the Sanma: Start by removing the head and innards of the fish, then rinse it well. Fillet the fish carefully, removing the bones and skin.

Marinate the Sanma: Lightly salt the fillets and let them rest for about 15–20 minutes to draw out excess moisture. Then, rinse the salt off and place the fillets in rice vinegar, allowing them to marinate for 15–30 minutes. This process not only enhances flavor but also preserves the fish, giving it a slightly tangy taste.

2. Prepare the Sushi Rice:

Cook sushi rice according to instructions, then season it with a mixture of rice vinegar, sugar, and salt while it’s still warm. This step is essential for achieving the perfect balance of sweetness, acidity, and saltiness in the rice.

Let the rice cool to room temperature.

3. Form the Sushi:

Layering: Traditionally, sanma-zushi is made in a wooden sushi mold (called an oshi-bako) for pressed sushi, but you can also shape it by hand. Lay a kombu strip on the bottom of the mold if using, as it adds a subtle flavor and keeps the fish from sticking.

Place the marinated sanma fillets in the mold or on a clean surface. Spread an even layer of seasoned sushi rice on top of the fillets, pressing gently but firmly to compact the fish and rice together.

4. Press and Slice:

If using a sushi mold, press the lid down gently but firmly to shape the sushi. After a few minutes, remove the sushi from the mold and slice it into bite-sized pieces.

If shaping by hand, carefully layer and press the fish and rice together into a log-like shape, then slice into smaller portions.

5. Serve:

Sanma-zushi is typically served with garnishes like thinly sliced ginger to complement the rich flavor of the fish. You can also add a sprinkle of finely chopped shiso or a brush of soy sauce for added depth.

Tips for the Best Sanma-Zushi

Use Fresh, High-Quality Sanma: Since sanma is the star of the dish, its quality significantly affects the final flavor.

Control Marination Time: Adjust the marination time depending on the thickness of the fillets and desired acidity level. Over-marinating can overpower the fish’s natural flavor.

Pressing Technique: Applying the right amount of pressure during molding ensures the sushi holds its shape without becoming too dense.

Sanma-zushi is a wonderful dish that combines the natural richness of Pacific saury with seasoned rice, allowing the flavors to meld together beautifully. It’s a dish that’s both satisfying and delicate, making it a favorite in Japan’s autumn cuisine.