What is the translucent strip on this shimi-saba nigiri?

4 comments

1. It’s a red vinegar called akazu for the rice

   On top is konbu with thats shaved thin. Usualy soaked in seasoned vinegar before being used on sushi.

2. Chefs usually use thin kelp to wrap saba pieces to cure in vinegar. I’m not 100% sure from the picture but the thin piece looks like very thin kelp to me.

3. You see it classically on battera, and this looks like a take on that preparation.

4. Battera kombu on top, and akazu vinegar