Entree: Japan – Hokuriku – かぶら寿し ➤ Kabura-zushi (Fermented Hokuriku-style sushi of yellowtail layered with pickled turnip and sake lees)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 0 min

Additional 48 hrs

Total 48 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 medium (about 1.5 lb (680 g)) kabura (Japanese turnips), trimmed and thinly sliced
- 1 lb (450 g) buri (yellowtail) fillet, skin-on, pin-boned
- 2 cups (400 g) cooked short-grain rice (preferably slightly cooled)
- 1 cup (240 g) sake kasu (sake lees)
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 g) granulated sugar
- 1 tbsp (18 g) kosher salt, divided
- 1 tsp (5 g) salt for fish curing
- 1 tbsp (15 ml) rice vinegar (optional, for slight seasoning of rice)
- 1 small piece (about 1 inch (2.5 cm)) ginger, peeled and finely grated (optional)
- Cheesecloth or clean cotton cloth and a weight or press for pressing

Show original ingredient measurements

- 6 medium (about 1.5 lb / 680 g) kabura (Japanese turnips), trimmed and thinly sliced
- 1 lb (450 g) buri (yellowtail) fillet, skin-on, pin-boned
- 2 cups (400 g) cooked short-grain rice (preferably slightly cooled)
- 1 cup (240 g) sake kasu (sake lees)
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 g) granulated sugar
- 1 tbsp (18 g) kosher salt, divided
- 1 tsp (5 g) salt for fish curing
- 1 tbsp (15 ml) rice vinegar (optional, for slight seasoning of rice)
- 1 small piece (about 1 inch / 2.5 cm) ginger, peeled and finely grated (optional)
- Cheesecloth or clean cotton cloth and a weight or press for pressing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the fish: Pat the buri fillet dry and evenly rub 1 tsp (5 g) salt over all surfaces. Place on a rack in the refrigerator for 1–2 hours to firm and lightly cure; rinse briefly and pat dry.
2. Prepare turnips: Thinly slice the turnips (about 1/8 inch (3 mm)). Sprinkle 1/2 tbsp (9 g) kosher salt over the slices, toss, and let sit 20–30 minutes to draw out moisture; then rinse and squeeze lightly or pat dry.
3. Make the sake-kasu rice paste: In a bowl, break up the sake kasu and stir in mirin and sugar; warm gently (in a bain-marie or very low heat) until pliable. Fold in the cooked rice and grated ginger (if using) to make a sticky paste. Add rice vinegar if desired for balance.
4. Assemble layers: Line a small rectangular or round pressable container with cheesecloth. Lay a single layer of turnip slices to cover the base, then place a thin layer of the rice–sake paste, then a layer of thinly sliced buri. Repeat: turnip – rice paste – fish, finishing with a top layer of turnip and a final thin spread of rice–sake paste.
5. Press and ferment: Fold the cheesecloth over the top, place a flat weight or a fitted lid with weight to press evenly. Refrigerate or keep in a cool place (50–60°F / 10–16°C if possible) and allow to ferment for 3–7 days for mild fermentation; longer (up to 2 weeks) yields stronger flavor. Check daily and press as needed.
6. Finish and serve: After fermenting, remove from press, unwrap, and slice into bite-sized pieces. Serve chilled or at cool room temperature as a savory, slightly tangy fermented sushi accompaniment.

1. Prepare the fish: Pat the buri fillet dry and evenly rub 1 tsp (5 g) salt over all surfaces. Place on a rack in the refrigerator for 1–2 hours to firm and lightly cure; rinse briefly and pat dry.
2. Prepare turnips: Thinly slice the turnips (about 1/8 inch / 3 mm). Sprinkle 1/2 tbsp (9 g) kosher salt over the slices, toss, and let sit 20–30 minutes to draw out moisture; then rinse and squeeze lightly or pat dry.
3. Make the sake-kasu rice paste: In a bowl, break up the sake kasu and stir in mirin and sugar; warm gently (in a bain-marie or very low heat) until pliable. Fold in the cooked rice and grated ginger (if using) to make a sticky paste. Add rice vinegar if desired for balance.
4. Assemble layers: Line a small rectangular or round pressable container with cheesecloth. Lay a single layer of turnip slices to cover the base, then place a thin layer of the rice–sake paste, then a layer of thinly sliced buri. Repeat: turnip – rice paste – fish, finishing with a top layer of turnip and a final thin spread of rice–sake paste.
5. Press and ferment: Fold the cheesecloth over the top, place a flat weight or a fitted lid with weight to press evenly. Refrigerate or keep in a cool place (50–60°F / 10–16°C if possible) and allow to ferment for 3–7 days for mild fermentation; longer (up to 2 weeks) yields stronger flavor. Check daily and press as needed.
6. Finish and serve: After fermenting, remove from press, unwrap, and slice into bite-sized pieces. Serve chilled or at cool room temperature as a savory, slightly tangy fermented sushi accompaniment.