Pressed Sushi with Smoked Salmon スモークサーモンの押し寿司

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Pressed Sushi with Smoked Salmon スモークサーモンの押し寿司

Prep Time:5 minutes

Cook Time:10 minutes

Total Time:15 minutes

Course: Rice, Rice dish

Cuisine: Japanese

Servings: 2

Calories: 368kcal

Author: Shihoko | Chopstick Chronicles

Ingredients

• 2 full-sized rolls Sushi Rice *1
• 3.5oz/100g thinly sliced smoked salmon
• 1/2 avocado sliced
• 1 tbsp Japanese mayonnaise
• baby shiso leaves and white sesame seeds to garnish *2
• wasabi *3 optional
• Soy sauce for dipping *4
• Sushi ginger *5

Instructions

• Prepare and gather all ingredients that you are going to press.
• Wet the "Oshibako" pressing mold under running water. *6
• Place the bottom base on the kitchen bench, and place the outer box on top of the base.
• Place smoked salmon slices at the bottom of the mold. *7
• Then layer sliced avocado over the smoked salmon and mayonnaise.
• Place half of the sushi rice into the mold evenly making sure the corner is filled especially. *8
• Compress with the top of the mold firmly using some force.
• Remove the outer box while you keep your thumbs on the pressing lid, slide the outer box up.
• Remove the pressing lid carefully. *9
• Place a serving board or a chopping board upside down over the top of the pressed sushi and flip them all together.
• Remove the bottom base, and cut the sushi about 1.2 inch/3cm apart with a sharp knife. *10
• Wipe off the sharp knife each time with a wet cloth. *11
• Garnish with baby shiso leaves and sesame seeds.
• Eat with wasabi (optional) and soy sauce.

Notes

*1 Use Sushi Rice Calculator  to determine the amount of sushi rice you need. The amount of sushi rice that makes two full-sized sushi rolls will make two rectangular pressed sushi. Note: the time to make the sushi rice is not included in the stated cooking time.

*2-5 are optional. *2 if you can not get shiso leaves, you can substitute this with watercress, *3 if you like a little bit of hot spiciness, you can accompany with wasabi. It will be difficult to get fresh wasabi, but you can get Wasabi Paste in Tube from online stores. 

*5 Homemade sushi ginger recipe see this post.

*6 if you prefer, you can layer cling wrap alternatively. This step prevents the sushi rice from sticking to the mold. 

*7 The ingredients that you want on the top of the sushi need to be placed at the bottom. Because the bottom layer becomes the top of the sushi, therefore layer the topping at the bottom of the mold. Also make sure each corner is filled properly. 

*8 Each corner tends not to be filled evenly. It will cause the sushi to collapse, so make sure the corners are filled properly. 

*9 Also make sure nothing is coming off with the pressing lid. 

*10 If you used a chopping board for the cutting, instead of a serving board, you need to transfer the cut sushi onto a serving plate. 

*11 This step creates the clear cut surface and prevents the sushi from breaking off. 

Source article here