Ki Sushi

Ki-sushi is a traditional Japanese method for preparing marinated fish, especially mackerel. This technique is known as ki-sushi in Western Japan, while in Eastern Japan it is referred to as shime saba. The term 生 (ki) emphasizes the freshness of the fish used and literally means “fresh”.

The fish is filleted and sprinkled with salt to remove excess moisture and firm up the texture. After a resting period, the salt is rinsed off and the fish is marinated in vinegar, which gives it a tangy flavor and extends its shelf life. This process is called su-jime.