Okay, so today I decided to tackle battera sushi, that pressed sushi from Osaka. It looked kinda neat, and I figured, why not? I’ve made regular sushi rolls before, but this was a whole new ball game.
Getting Started
First things first, I gathered my ingredients. I already had some sushi rice and rice vinegar on hand, which was a good start. I picked up some fresh mackerel (saba), since that’s the classic choice for battera, and some kombu (dried kelp) for flavoring the rice. I also grabbed some plastic wrap, because I knew I’d need that for shaping.
Prepping the Rice
I cooked the sushi rice according to the package directions, nothing fancy there. While it was cooking, I gently warmed the rice vinegar with a bit of sugar and salt, just until everything dissolved. Once the rice was done, I fluffed it up and mixed in the vinegar mixture. Then, I laid a piece of damp kombu on top and let it sit for about 15 minutes to infuse that umami flavor.
Dealing with the Mackerel
This was the slightly intimidating part. I filleted the mackerel, which was, let’s just say, a learning experience. I definitely watched a few YouTube videos beforehand! I removed the pin bones with tweezers, then marinated the fillets in a mixture of rice vinegar and salt for about 30 minutes. This helps to “cook” the fish and firm it up.
Shaping the Sushi
Now for the fun part! I lined my battera box (I actually just used a small rectangular container) with plastic wrap, making sure it extended over the sides. I rinsed the box with water,I guess that help the rice not stick the * I took out kombu from * I spread a layer of the seasoned sushi rice evenly across the bottom. Next, I patted it down firmly with my fingers (also wet, to prevent sticking).
I patted it dry and carefully laid it on top of the rice. I trimmed the edges so it fit neatly within the container. Then, I covered everything with the overhanging plastic wrap and pressed down firmly with the lid of the container (or whatever you’re using as a press). The idea is to really compact everything together.
Waiting… and Eating!
I stuck the whole thing in the fridge for at least an hour, though some recipes say longer is better. This allows the flavors to meld and the sushi to hold its shape. When I finally took it out, I carefully unwrapped the plastic and sliced the battera into rectangular pieces using a sharp, wet knife. It actually looked pretty good!
It was definitely a bit different from regular sushi, with a more intense, slightly tangy flavor from the mackerel. The rice was perfectly seasoned, and the whole thing had a satisfyingly firm texture.
All in all, I’m pretty happy with how my first attempt at battera sushi turned out. It was a bit of work, but totally worth it for a unique and tasty meal. I’ll probably try it again, maybe experimenting with different types of fish next time!
