JP2001321099A - Grilled mackerel sushi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide the subject sushi capable of giving new taste and palate feeling to sushi and expanding consumption of mackerel through using grilled mackerel as a sushi material. SOLUTION: This grilled mackerel sushi 1 is formed by putting grilled mackerel 3 on a hand-rolled boiled rice 2; thus both the taste and palate feeling of the grilled mackerel 3 as an entirely new sushi material can be enjoyed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a grilled mackerel that can enjoy a new taste and texture using mackerel.

[0002]

2. Description of the Related Art Mackerel has been an important ingredient for a long time, and has been eaten in various cooking methods. There is a so-called "battera", which is a type of pressed rice cake that is seasoned, and a thin kelp is placed on top of the rice in a state of being laid on top.

[0003] In addition, it is also known that saba, which is similarly seasoned, is sliced and put on rice holding the sashimi.

[0004]

By the way, the mackerel used as sushi paste is made of three pieces of raw meat and seasoned with vinegar and seasoned. Now, the taste and texture have become known to everyone, causing the consumption of mackerel in sushi to not increase. Also, raw mackerel is not very desirable from a sanitary point of view.

[0005] Therefore, an object of the present invention is to provide a new sushi rice sashimi using a baked mackerel to give a new taste and texture to sushi and to increase the consumption of mackerel. It is to provide sushi.

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the present invention employs a structure formed by a combination of rice and grilled mackerel.

[0007] In the present invention, a grilled mackerel can be placed on a gripped rice to form a grip, or a grilled mackerel can be formed on embossed rice. In addition, the ingredients can be sandwiched between the rice and the grilled mackerel, and the rice and grilled mackerel may be rolled with nori, and the rice used is
One of sushi rice, white rice, and mixed rice can be selected.

[0008]

Embodiments of the present invention will be described below with reference to the drawings.

A mackerel sashimi 1 according to the first embodiment shown in FIG. 1A is formed by placing a grilled mackerel 3 on rice 2 squeezed to a predetermined size. .

A mackerel sushi 1 according to a second embodiment shown in FIG. 2 (B) has rice, gully,
Ingredients 4 using yams, wild vegetables and vegetables, their processed products, etc.
And further, the grilled mackerel 3 is placed on top of it and formed without gripping.

[0011] Sabazushi 1 of the third embodiment shown in FIG.
Is formed by pressing the above-described utensil 4 on the embossed rice 2 and further pressing the grilled mackerel 3 thereon.
In each of the embodiments, the grilled mackerel 3 is prepared by grilling the raw pieces cut into three pieces by appropriate heating means, for example, grilling on a grill, skewer, frying pan or teppanyaki, and steaming before and after baking. If you want to use this baked mackerel 3 without squeezing it, cut it into the required size and use it as a pusher. Use it as is. The grilled mackerel 3 may be seasoned with salt, soy sauce, vinegar, other seasonings, spices, or the like, instead of being used as is.

FIG. 3 shows a pressed state in which a bottom plate 6 is fitted into the bottom of the outer frame 5 and the rice 2 is first placed inside the outer frame 5.
Is put in a predetermined amount, and the utensil 4 is placed thereon, and further, with the grilled mackerel 3 placed on the utensil 4, the upper lid 7 is fitted into the upper part of the outer frame 5,
The rice 2 and the utensil 4 and the baked mackerel 3 are integrally solidified by pressurizing the whole with the upper lid 7 and then taken out from the outer frame 5 to complete the pushing. Contrary to the above, pushing rice 2 may be put on ingredient 4 with grilled mackerel 3 down, and rice 2 may be pressed from above and solidified.

FIG. 4 shows a packaging form of the pusher, in which the pusher is wrapped in a wrap 8 or a bag of nylon or the like, and the outer side thereof is wrapped with bamboo skin or similar packing material 9. It is.

In each of the above embodiments, the rice 2 is made of vinegar,
Select and use either sushi rice or unseasoned white rice that has been seasoned with sugar, salt, seasonings, etc., or mixed rice containing various types of oysters such as fried, carrot, bamboo shoots, shiitake mushrooms, and burdock. Can be.

The grilled mackerel 1 of the present invention has the above-described configuration. By combining the rice 2 and the grilled mackerel 3, the taste and texture of the grilled mackerel 3 can be enjoyed. Since umami ingredients are produced, eating baked mackerel 3 at the same time as rice 2 can bring out a completely new taste as sushi.

[0016] In addition, by baking the mackerel, safety in terms of hygiene is improved, and the grilled mackerel 1 can be eaten with confidence. Although not shown, the grilled mackerel can also be formed by winding rice and grilled mackerel with nori.

[0017]

As described above, according to the present invention, since sushi is made by combining rice and grilled mackerel, the taste and texture of a completely new grilled mackerel can be enjoyed as sushi, and the umami of grilled mackerel can be enjoyed. By matching the ingredients and rice, a delicious sushi never before can be provided, which can contribute to an increase in consumption of mackerel and can be effectively used as a specialty sushi of the mackerel production area. In addition, mackerel bake and add heat,
Sanitary safety is improved compared to the raw case, and grilled mackerel is a food that can be eaten with peace of mind.

[Brief description of the drawings]

FIGS. 1A and 1B are front views showing different examples of a hand grip sushi, which is a first embodiment of grilled mackerel sushi; FIG.

FIG. 2 is a perspective view of a pusher which is a second embodiment of the grilled sashimi.

FIG. 3 is a vertical cross-sectional view showing a state of creating a pusher.

FIG. 4 is a partially cutaway perspective view showing a package of a pusher.

[Explanation of symbols]

 1 Yakisaba sushi 2 Rice 3 Yakisaba 4 ingredients

Claims (6)

[Claims] 1. A grilled mackerel, formed by a combination of rice and grilled mackerel. 2. A fried saba sushi, characterized in that it is formed as a fried rice sashimi on a squeezed rice. 3. A baked sashimi, characterized in that the baked saba is formed by pressing a baked mackerel on embossed rice. 4. The grilled mackerel sushi according to claim 2, wherein an ingredient is sandwiched between the rice and the grilled mackerel. 5. A grilled mackerel, wherein the rice and grilled mackerel are formed in a roll made of nori. 6. The grilled mackerel sushi according to claim 1, wherein the rice is any one of sushi rice, white rice, and mixed rice.