- Clean and bone the mackerel and marinate it in the oyster sauce, sea salt and coarsely ground black pepper.
- Wash and peel the cucumber. Then slice it lengthways in half and remove the seeds. Slice the cucumber lengthways once more into thin strips.
- Cover a clean work surface (or sushi mat) with transparent plastic wrap. Divide the smoked salmon over the width of the nori sheet. Carefully spread a layer of mackerel over the salmon followed by two strips of cucumber.
- Roll up the ingredients to form a sushi roll. (Make sure the roll is rolled up tightly enough in the beginning). Repeat this procedure until the ingredients are evenly divided.
- Place the sushi rolls in the fridge for at least 30 minutes, allowing them to set. (You can also do this one day in advance).
- Meanwhile, make the pickled cauliflower as follows: bring a pan filled with water to a boil together with the turmeric and a pinch of salt. Wash the cauliflower. Break it into florets and blanch them until tender in the turmeric water. Rinse the cauliflower in a colander. Rinse the chili pepper and slice it into thin slices. Set the chili peppers and cauliflower aside. When the sushi rolls are thoroughly cooled, slice them into pieces measuring 2 centimetres thick.
- Place two salmon-mackerel sushi on a plate and garnish them with the pickled cauliflower, shiso leaves, fresh chili pepper and a few optional dashes of wasabi mayonnaise.
Serving suggestion
Serve the sushi as a snack or as a side dish at an Asian-themed lunch