Sofia B Ohlsson’s recipe for Makerel Sashimi with Yuzu and Oyster Leaves

By / Premium Content / December 19th, 2021 / Like

Makes four servings as an appetizer


2 fat mackerel fillets

1 teaspoon salt

Liquid to pickle the mackerel:

2 dl rice vinegar

0.5 dl sugar

1 dm kombu algae

1 teaspoon lemon juice

1 tablespoon salt

Yuzu ponzu:

1 dl Kikkoman soy

2 tbsp mirin

2 tbsp yuzu juice

1 teaspoon rice vinegar

Yuzu emulsion:

Make a mayonnaise in the blender with rice vinegar, egg yolk, neutral oil, add yuzu juice, a little sugar and salt.

For finishing:

Wasabi oil of good quality

Shiso leaf

Oyster leaf + flower

Cress flower

Pea shoots


Heat the ingredients to the liquid for the pickle and stir until the sugar and salt melt. Let cool in the fridge.

Remove the bones from the fish fillets. Then pull away the skin. Use kitchen paper. It makes it easier to get a grip on it.

Salt the fillets on both sides and leave for 20 minutes.

Then move the fillets to the pickle liquid and leave them for another 20 minutes.

Pick up the fillets, dry them with kitchen paper and cut them into thin slices.

Pour ponzu next to it and drip on wasabi oil.

Place a clique of yuzu mayonnaise next to it and arrange the leaves neatly.


Looking at the small things that make life great and the people who create them.

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