The meat is tender, pinkish in color and fatty. As nigiri sushi, it is often garnished with ginger and spring onions. Thanks to its high fat content, Japanese horse mackerel (maaji) paired with vinegared sushi rice makes a tasty combination. Very tasty when classically pickled in a vinegar-salt solution (sujime, 酢じめ). Using the sujime method adds an additional refreshing aftertaste to the already tasty meat.