Shin Dong-min's Mackerel Sashimi
Authentic mackerel bong-sashimi and pressed sashimi recipes that draw out deep flavor by curing fresh live mackerel with salt and vinegar, then pairing it with green onion, young ginger, and perilla leaves to eliminate any fishy odor.
Ingredients needed 2 servings
Recipe
Cooking tips
- When selecting mackerel, choose one with a firm, resilient belly—it’s safer and better suited for sashimi and sushi.
- Farmed live mackerel with high oil content should not be soaked in vinegar too long—4 minutes is ideal to avoid altering the flavor.
- Always cut the finished sashimi while still wrapped in plastic wrap to prevent the flesh and rice from separating and ensure clean cross-sections.
Recommended for
- Those who want to try making premium, chef-style fermented mackerel sashimi at home.
- Experienced cooks looking to systematically learn professional live fish preparation and shime-sashimi techniques.
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