Horse Mackerel Sushi

Horse Mackerel Sushi, known in Japan as Aji Sushi. is not the flashiest roll on the plate, nor the one that immediately draws the eye when you’re glancing down a sushi counter. Yet, for those who know, it’s one of the most rewarding bites of the entire meal — a perfect combination of delicate fish, seasoned rice, and that subtle hint of wasabi tucked neatly in between. This simple pairing captures the essence of traditional Japanese sushi: balance, respect for ingredients, and understated perfection.

Horse mackerel, or aji, is a small, oily fish found in Japanese coastal waters and prized for its flavour. Unlike the rich, buttery texture of tuna or the clean coolness of sea bream, aji brings something different to the table — a bright, slightly briny taste with a gentle sweetness that lingers on the palate. When prepared as sushi, it’s served as a skinned, thinly sliced fillet laid over a mound of vinegared rice. That shiny silver skin is removed, leaving the flesh soft and glistening, while the expert knife work of a sushi chef ensures each slice is uniform and tender.

The touch of wasabi hidden between the rice and fish isn’t just tradition — it’s essential. It’s a gentle spark that lifts the natural oils of the mackerel, cutting through its richness and awakening the senses. It’s the sort of harmony you only notice when it’s missing. The wasabi never dominates; it whispers through each bite, teasing your taste buds just enough to keep you wanting more.

Horse Mackerel Sushi is especially loved in traditional sushi bars across Japan, often enjoyed in the form of nigiri, where the fish rests gracefully atop the rice. Some chefs prefer to brush the fillet with a light soy glaze before serving, while others leave it completely untouched, confident in the pure flavour of the fish itself. Occasionally, you’ll find it adorned with a fine garnish — perhaps a sliver of fresh ginger or a sprinkle of finely chopped spring onion. But even these are minimal, designed only to enhance, never overshadow.

For those who enjoy sushi but haven’t yet ventured beyond the familiar salmon and tuna, aji offers an exciting step into a more traditional world. It’s a fish with character. The taste isn’t bold or overpowering, but there’s a lovely complexity that rewards slow eating and quiet appreciation. It’s the kind of sushi that makes you pause mid-conversation and simply savour.

Freshness, of course, is everything. Horse mackerel should glisten with a subtle sheen, its aroma clean and oceanic, never strong or fishy. In Japan, aji is often caught and prepared the same day, sometimes even hours before it reaches the sushi counter. That immediacy is what makes it so special — a reminder of how closely Japanese cuisine ties to the sea and to the moment.

There’s also something rather humble about this horse mackerel sushi. While others command attention with vibrant colours or complex rolls, Horse Mackerel Sushi invites you to slow down and appreciate the simple beauty of good fish and perfect rice. When made well, every element feels intentional — the temperature of the rice, the angle of the fillet, the precise dab of wasabi. It’s a dish that embodies the craft of sushi-making, where years of training can be seen in something that looks effortlessly simple.

At home, when I first tasted horse mackerel sushi (aji sushi), it was at a small, family-run sushi bar tucked away in a side street. There were no glossy menus, just a few locals chatting quietly and the chef working steadily behind the counter. When he placed that glistening piece of horse mackerel in front of me, brushed lightly with soy and decorated with a tiny sprig of shiso leaf, I wasn’t expecting much. But the first bite was unforgettable — silky, savoury, and slightly sweet, with the wasabi creeping in just after. It was, in every sense, perfect.

So, if you ever come across Horse Mackerel Sushi, take the opportunity to try it. Don’t let its modest appearance fool you. It’s one of those sushi experiences that connects you directly to the sea, to tradition, and to the quiet artistry of Japanese cooking. Simple, refined, and absolutely delicious — aji sushi might just become your new favourite piece at the sushi bar.

Horse Mackerel Sushi

Horse Mackerel Sushi, known in Japan as *Aji Sushi*, is a beautiful example of traditional sushi simplicity. It combines vinegared sushi rice with a sliced, skinned fillet of horse mackerel, and a gentle touch of wasabi between the layers. The result is clean, fresh, and full of ocean flavour — a dish that celebrates the art of restraint in Japanese cuisine.

4.88 from 33 votes

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Course: Main Dish, Side Dish, Snack

Cuisine: Japanese

Keyword: Aji Sushi, Horse Mackerel, Horse Mackerel Sushi, Rice, Sushi

Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Chilling: 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 2 People

Calories: 493kcal

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Ingredients

 

MetricImperial

• ▢ 2 medium horse mackerel fillets fresh aji skinned and deboned
• ▢ 250 g sushi rice
• ▢ 2 tbsp rice vinegar
• ▢ 1 tbsp sugar
• ▢ ½ tsp salt
• ▢ Wasabi to taste
• ▢ Soy sauce for serving
• ▢ Pickled ginger to serve
• ▢ 2 medium spring onion chopped

Instructions

• Rinse the sushi rice under cold running water until the water runs clear. Drain well and cook according to the packet instructions. Once cooked, transfer the rice to a shallow dish and allow it to cool slightly.
  250 g sushi rice
• In a small bowl, mix the rice vinegar, sugar and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spoon or spatula, taking care not to mash the grains.
  2 tbsp rice vinegar, 1 tbsp sugar, ½ tsp salt
• Spread the rice out to cool completely, covering it with a damp cloth to prevent drying.
• If not already done by your fishmonger, remove the skin by sliding a sharp knife between the skin and flesh. Carefully check for any small bones and remove them with tweezers.
  2 medium horse mackerel fillets
• Slice each fillet diagonally into thin, even pieces about the length of a sushi rice mound.
• Wet your hands lightly with a mix of water and a touch of vinegar to prevent sticking. Take a small handful of rice, about the size of a walnut, and shape it into an oval mound using gentle pressure from your palms.
• Repeat until all the rice is shaped.
• Dab a small amount of wasabi on top of each rice mound. Lay a slice of horse mackerel over the wasabi, pressing lightly so that it adheres to the rice.
  Wasabi
• The fish should drape neatly over the sides.
• Optionally, brush each piece lightly with soy sauce or garnish with finely chopped spring onion or a small piece of shiso leaf.
  Soy sauce, 2 medium spring onion
• Serve the horse mackerel sushi immediately with soy sauce and pickled ginger on the side.
  Pickled ginger

Notes

 

Serving Suggestion for Horse Mackerel Sushi:

Horse Mackerel Sushi is best enjoyed as nigiri — one piece at a time, dipped lightly into soy sauce. It pairs beautifully with miso soup, seaweed salad, or a cup of green tea.

Cook’s Tip:

Freshness is key for horse mackerel sushi. Always use sashimi-grade horse mackerel and prepare it as close to serving time as possible. The combination of vinegared rice, subtle wasabi, and the rich flavour of *aji* creates a sushi experience that’s both traditional and deeply satisfying.

Nutrition

Calories: 493kcal | Carbohydrates: 109g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 593mg | Potassium: 138mg | Fiber: 4g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg