Saba (fresh mackerel) is one of my favorite fish. I happy to share this classic Japanese curing technique with you. I've worked with several sushi chefs over the years and each has their own version with slight variations. I cure mine with kosher salt, rice vinegar, kombu, and fresh lemon. Combined with seasoned rice, nori, fresh ginger and cucumber.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.