4 years later…and you still have the best video tutorial through and through. Thank you!

I love the way you show us how to! Very detailed but so simple, easy to understand. It’s really a cooking school!

Mackerel nigiri is my absolute favorite sushi! Thank you so much, for showing how it's made - it's humbling to know how much work it takes to prepare.

30+ years ago at my favorite sushi bar, my friend the chef explained exactly the same method for brining/curing Mackerel as you explained here. Shime Saba is one of my very favorites but it has to be very delicately brined and cured so it's not too dry as you say and not too salty. The oils should still be sweet even though fishy and the texture should be soft/firm and melting in your mouth. I KNOW your preparation meets ALL those requirements! After watching this video I'll be preparing my own soon, had forgotten all about it over the years. Can't wait for more sushi videos! Thank you for these few. I love both Uni and Natto but perhaps only a few of us "Round Eyes" do HAHA. I had a Japanese friend who introduced me to Natto, she said just try it. I loved it and then she said even some Japanese don't like it and she admitted she didn't so much. I've had Natto that was over fermented and did not like it but like Uni if it's right then Natto is also almost sweet yet funky. Good quality, FRESH Uni, is always briny, tastes of the sea and seaweed and is SWEET! Even today with the great popularity of sushi in the U.S. people are still afraid of or reluctant to try some things. I'd love to see more informational videos about sushi, history, and the art of it. I really enjoyed your video on Unagi another favorite for dessert even. The salty sweetness is most wonderful.

You give the best instructions in cutting and preparing mackerel fish on KZfaq! Very detailed step-by-step, thank you!!

I love Mackerel! It is prepared differently in TX than from what I would have in CA. Rice vinegar gives the nigiri an amazing flavor and texture. Thank you for showing me how to do it right!

I use your Salmon and now Mackerel instructions and they've always come out perfect. Thank you!

Holy mackerel !!! Very beautiful😋

Is the best Saba preparation video I've watched! Thank you!

Amazing video. I love how much patience and care you put into the process.

The care, attention to detail, skill and patience required is most informative and you make the task look most approachable and not too daunting. I can't wait to give it a try. Thank you very much! I'll let you know how I get on.

Saba is one of my favorite sushi!! Thanks for sharing.

I love mackerel 😮 thank you. I will try this soon.

Such a beautiful fish with amazing flavor when properly prepared! One of my all time favorites!

thank you for sharing this how-to!

Thank you, it’s looking very good

Definitely need to try this!

Torn meniscus took me out for a while. Slowly getting back at it... to pass time ive been working through the recipes on your channel. So far, ive done 12 of your 25 videos and have learned ALOT! Everything comes out as you describe. Amazing. I am truly proud of my sushi presentation, and i give credit to you when someone asks how i learned it. Thank you for the amazing content! Keep at it! Ill let you know when ive finished all of your recipes :)

I love Saba! One of my favorite fish. I’m learning the techniques and your instructions are fantastic! Thank you Chef!

I just caught a gorgeous Spanish mackerel and I now how how to prepare it! You're truly a KZfaq gem. This is an unbelievable sushi channel.

I will make it right now. Excellent demonstration!

Great easy to follow video guide.

Thank you for a very simple and very clear explanation. I did it last week and it was a hit with my guests. Everyone loved it! Do you have a video for Tuna Takaki?

I did it today, arigatō for your amazing video! So well explained, so detailed. Your nigiri sushi look great

Made this again today, second time, works perfectly and totally enjoyable! Love it!

Sensai Kunihiro, I applaud you on another great sushi video. You also emphasize the fact to take great care of the preparations nd safety on the handling of the fish. Thank you sooo much. You have created another student in me. I bow respectfully to you Sensai. Thank you. 🙏 🙂

Wonderful video! Thank you for sharing your experience and knowledge!

Thank you for sharing I love this

Yes..i love the way you show and explain well..again im.watching everytime in your vedeo.. And also im chef..but so interesting to watch your vedeo.. And i can get more edia at chef..more edia and more learning to use at my job too..thank you so much for your kind explanationnand clear..

Thank you Hiro-san!! I’m dropping by to get the fish today

You will be famous soon. Such talent.

Wow!

Great video. Exactly the amount of detail necessary to feel confident to make this safely and deliciously.

Great video thank you and I can't wait to try

Omg! I eat with my eyes, thanks for sharing

Wow man, great stuff here. My mouth is watering.

Saba my favorite 😋 Thank you for this very informative video.

tried this in a restaurant & knew it was 'do-able' at home.. =totally respect the process and look forward to learning this technique!

that was amazing chef

Great video. Thank you.

My mouth is watering 😋🤤 Gonna have a go. Thanks for the clear instructions 😀

Your voice, your accent is very comforting and calming

Delicious Tq 4 sharing

fantastic! i learned SO much thank you

I realy enjoy the This video.your work perfectly.Clean and neat.❤

Super....😋👌🏼

WOW! I impressed my auty with this

I've never had sashimi I didn't like, but a few years ago I was able to try mackerel and it is by far my favorite now.

Awesome, thank you !

Thanks! Nicely done bro! I will make it

Thank you for teaching your skills sympathetically.I know now what to do with my caught mackerel.

Thank you, nice instructions.

I learnt to make shime saba from you thanks to this video and, since then, it has become my favorite fish preparation. I often eat it as sashimi and nigirizushi and I LOVE it!

Super chef ❤️❤️❤️❤️

Mackerel is one of my favorites for sushi, I love the more intense flavor it has

Wow. Your videos are easily understood thanks. Stay safe.

Thank you for sharing

Really are beautiful after all that. I have the Yanagiba now I just need the fish! (and watch a few more times) Thanks

Easy to learn thanks chef

very educational

Very nice video

Hi Kunihiri. Yours is the best sushi channel I've seen. You truly make it so easy to understand. Could you please make a video of ' how to properly freeze/store freshly caught fish' for sushi.. Thank you again for this channel

Fantastic video! I just found your account. Will be watching everything!

Delicious!

Mackerel has such pretty markings.

Mr. Kunihiro, thank you for the beautiful preparation of saba. It is one of my favorite sushi along with salmon skin hand roll. 12:47

Very helpful!! 💙

My first video discovering your channel. I've subscribed and will most certainly try making this. Thank you for the video from South Africa 🇿🇦

Dear Kunihiro, I want to thank you for all your videos, really, really thank you! Yours sushi related videos are the best I ever watched, and by far! You are a great teacher, and a great videomaker, your explanations are simple yet deep and with so much detail. Never boring or too technical and difficult. Thanks! Here in Italy, as in many countries it's almost impossible to find a sushi that looks and tastes like the original Japanese sushi (more or less like finding a real italian pizza or pasta around the world :) ) I cook since years, and I was always scared by trying to make sushi, but thanks to you now I'm improving a lot and every time my sushi improves! So thanks again and I can't wait to see some new videos, always inspired by japanese traditional sushi (definitely not western style sushi!!!) Arigato, Kunihiro Sensei!

I have never filleted a fish before but after watching your videos I purchased a whole frozen mackerel. I just finished filleting it and it was very easy after following your instructions! I will be making your sushi rice recipe tomorrow and having homemade sushi for the first time, along with your miso soup recipe and your tsukudani recipe!

Your explanation was detailed and slow, so I did understand all. I am from Denmark, so Norway mackerel should be readily available here. Very good with texting of important steps

i was waiting on this from you!!!great job! how does only have 458 subs?.....isn't spanish mackerel the best?didn't u hav to clean the scales? thank you

Thank you for video. I watch this video a few times already because where I live, we have Spanish Mackerel and I can catch when I am fishing. Keep making great video. I am a fan. Orz

Beautiful

awesome video!!!.. congrats!!! :) happy to follow you!

Oh my! I am so hungry now!

Love mackerel

Yes! I accept!!

❤

Thank you.

Great instructions! I am using premade shime saba (have made my own but I did dry it out but curing it too long I think, now I know why) but the cutting of the actual slices of sashimi for the nigiri is helpful for sure. Love your videos, thanks for making them. Oh, I noticed there was no sugar involved, I usually see saba with salt, vinegar and sugar here. Is just salt and vinegar the standard in Japan?

👍👍👍👏👏👏

I’ve been missing sushi so badly😭

Great video, thanks. How do you make sure the top of the fillet stays firm and not flaky? When I got to cutting the fish, the top was very fragile and often split when I was cutting it.

Post more video please Chef H!! New subscriber!

This was SOOOOO helpful thank you. I am curious where you get your mackerel?? I want to make sure to get fresh fish for sushi!

I love this video. Thank you! Can you do one on Iwashi ?

beautiful work as usual. How long do you think it will last in the fridge? Its marinated, so I assume the shelf life (as long as its wrapped well) would be 7-10 days. How well does it do frozen?

Great explanation, very good video! Is it possible to reuse the vinegar that has been used for marinating? Or must i throw it away?

Goes to show how much work can be involved in food without cooking it. This would take me quite a few attempts to get right, and not nearly so quick nor as elegantly. I really love mackerel sushi.

Great video Hiro! I like my mackerel more on the row side,is it possible to cut the vinegar process in half lets say 20min?

🙏😎

My (blue mackerel fillets) looks pretty chewed up after de-pinning. Saw one vid on cutting out the spine and torching the skin. Might be the best plan for what I bought?

Thank you so much. Why soaking in vinegar please?

Thank you for very detailed instruction. I would like to ask, can be used frozen fish?

Great video. Can you save the marinating vinegar for another batch?

alright, to the kitchen it is boiz.

I try evry resipe of you is really wonderfull and so tasty but i want one advice of you why my roll sushi is not strong i mean is not stiky thank you for your work

First, allow me to thank you and compliment you on your meticulousness and high quality instructional video. Secondly, I have a question; You are basically curing the mackerel… why is curing appropriate with the mackerel but isn’t typically done with Tuna or Salmon? Is this because of the extra “fishy” taste to mackerel? Or is the mackerel loaded with bacteria that the curing process eliminates? Thank you :)

I would imagine Ikejime mackerel has to be really tasty