見た目は豪快なのに味はさっぱり!いくらでもパクパク食べられちゃう…残ったサバの頭や尾は焼いて食べても◎ぜひ作ってみてくださいね♪サバの姿寿司2人分材料:サバ 1尾塩 大さじ4酢 魚がひたるくらいご飯 300gA酢 50mlA塩 6gA砂糖 25gAしょうがすりおろし 10gA白ごま 適量生姜の甘酢漬け 適量作り方:① サバを背開きにして骨、内蔵、エラをとりよく洗う。水気をよくきり塩をふり、冷蔵庫で1日置く。② ①のサバを冷水に30分浸し、水気をよくふいたらサバに浸るくらい酢をかけ半日おく。③ ご飯にAを入れすし飯を作る。④ ②のサバの小骨を取り除き、薄皮を頭の方から丁寧にはぐ。⑤ ④のサバに③のすし飯をつめ、ラップで形を整える。⑥ ⑤の身を切り分け、器に盛る。頭と尾を飾り、生姜の甘酢漬けを添えたら、完成!===With a head and a tail?! Mackerel SushiServings: 2INGREDIENTS1 mackerel4 tablespoons saltSome vineger300g steamed riceA50ml vineger6g salt25g sugar10g grated gingerSome white sesame seedsSome sweet ginger picklesPREPARATION1. Fillet a mackerel from the back, then gut and clean. Dry gently with a towel.Season with salt. Rest for a day in the refrigerator.2. Leave the mackerel (1) in cold water for 30 minutes. Dry gently with a towel. Placethe fish in a pan and add vineger just to cover it. Rest for a half day.3. Mix all A ingredients in a bowl. Mix with rice to make sushi rice.4. Remove bones from the fish (2), then remove the fish skin as well.5. Put sushi rice into the fish (4). With food wrap, try to shape the sushi.6. Slice the mackerel sushi (5) and place them on a plate. Decorate with themackerel head and the tail. Serve with sweet ginger pickles on the side.7. Enjoy!#TastyJapan #レシピMUSICLicensed via Audio Network