Make it at home
Ingredients
- 1 saba mackerel fillet, pin-boned
- 2 tbsp salt for curing
- 100ml rice vinegar for curing
- 400g cooked sushi rice, seasoned with vinegar, sugar, salt
- 1 sheet kombu, 20x10cm
- Gari (pickled ginger) to serve
Method
- Salt the mackerel fillet and leave for 30 minutes; rinse and pat dry.
- Submerge in rice vinegar for 20 minutes; the flesh will turn opaque.
- Line a battera mould or small loaf tin with cling film.
- Lay the mackerel skin-side down in the mould, then place kombu on top.
- Press seasoned sushi rice firmly over the kombu in an even layer.
- Cover with the lid or a weighted board and refrigerate for 4-6 hours.
- Remove from mould, slice into 8 triangular pieces, and serve with gari.
Tip from the editors. The pressing mould can be improvised with a loaf tin and a weighted board; the flavour improves after 4-6 hours of pressing in the refrigerator.
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Where to eat battera (osaka pressed sushi)
Battera (Osaka pressed sushi) in Osaka
Yoshino Sushi Honten ★ 4.3
A Semba counter selling Osaka box sushi and battera to take away: kombu-cured mackerel pressed over seasoned rice and cut into neat square blocks.
TryBattera (pressed mackerel sushi)
More places to eat in Osaka
Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.
- Kashiwaya Osaka Senriyama Japanese Kaiseki, our score 4.9
- Kashiwaya Kaiseki, our score 4.8
- Kuromon Ichiba Market Market, our score 4.8
- Agnel d'Or French, our score 4.7
- Sushi Minazuki Omakase Sushi, our score 4.7
- bills Umeda Brunch, our score 4.6
More cities are in research. Want battera (osaka pressed sushi) covered somewhere specific? Tell us where you want to eat.