When autumn arrives in Japan, one of the most beloved seasonal fish is Sanma (Pacific saury). Fatty, flavorful, and aromatic, sanma is a true symbol of autumn cuisine. In this recipe, the fish is first grilled over charcoal to bring out its smoky fragrance and then simmered together with rice in a clay pot, creating a dish full of seasonal flavor.
Ingredients (for 2-3 people)
・Sanma (Pacific saury) ... 2 fish (head and guts removed)
・Rice…2 cups
・Water…300ml
・Soy sauce... 1 tablespoon
・Sake ... 1 tablespoon
・Ginger... 1 piece (shredded)
・Perilla leaves... 10 pieces (chopped for finishing)
How to make it
1. Cut each fish in half so it fits easily into the clay pot. Lightly salt, let rest for about 10 minutes, and pat dry.
2. Grill over charcoal Grill the fish until the surface is nicely browned. This step removes any fishy odor and adds a smoky, savory aroma that will infuse into the rice.
3.Add the rinsed rice, water, soy sauce, sake, and julienned ginger into the pot. Place the grilled sanma on top.
4. Bring to a boil over high heat, then reduce to low. Cooking time depends on your clay pot, but around 10–15 minutes is a good guideline. Once done, turn off the heat and let it steam for 10 minutes.
5. Carefully remove the bones, flake the fish, and gently mix it into the rice. Garnish with sliced shiso leaves and serve.
Turning Sanma Rice into Onigiri
Sanma rice tastes wonderful on its own, but shaping it into rice balls (onigiri) makes it perfect for bento or picnics. For this, I used a Japanese cypress onigiri mold by Miyabi Urushi Kougei.
Using a mold makes the rice light and fluffy, and the shapes come out uniform and neat.
How to use the rice ball mold
1. Lightly wet the mold with water beforehand to prevent the rice from sticking.
2. Place the mold on a cutting board and pack the rice into the holes. The trick is to pack it in more tightly than you think , otherwise it will fall apart easily.
3. Turn the mold upside down and tap it lightly on a cutting board to remove the rice ball cleanly.
This time I used the 3-hole type , but there are also 5-hole types , so you can make multiple at once, which saves time. Making multiple at once will make your dinner table or lunch box look much more colorful.
summary
Seasonal saury grilled over charcoal and cooked in a clay pot, this luxurious dish is truly representative of autumn. The addition of ginger and shiso leaves gives it a refreshing yet rich flavor.
Furthermore, using an onigiri mold will give your onigiri a neat appearance and a fluffy texture.It is great for serving on the dinner table or as a lunch box.
"Sanma rice" and "Sanma rice balls" are easy ways to enjoy the flavors of autumn. Be sure to give them a try this autumn.
