Recipe: Yummy Smoked Salmon Oshizushi (Pressed Sushi) For Parties

Smoked Salmon Oshizushi (Pressed Sushi) For Parties. Line the bottom of the carton/mold with smoked salmon, leaving no gaps. Layer a shiso leaf on top. Stuff in the sushi rice with sesame seeds up to the bottom line. Add some kinshi tamago and a layer of cucumber slices. The composition for cooking Smoked Salmon Oshizushi (Pressed Sushi) For Parties.

I put some ingredients in the middle of the rice so I put a line on the carton, but you can skip that of course. Line a tray or shallow pan with plastic wrap and lay out the smoked salmon. Cover with cucumber slices and follow with half of the sushi rice. You can cook Smoked Salmon Oshizushi (Pressed Sushi) For Parties using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Smoked Salmon Oshizushi (Pressed Sushi) For Parties

1. Prepare 1 1/2 of rice cooker cups' worth Sushi rice.
2. You need 1 tbsp of Toasted white sesame seeds.
3. Prepare 50 grams of Smoked salmon.
4. You need 4 of Shiso leaves.
5. Prepare 1/2 of Cucumber.
6. You need 1 of Usuyaki tamago (very thin omelette).
7. Prepare 1 of Salmon caviar (ikura).

Cover with plastic wrap, and press down with another. Pressed Sushi with Smoked Salmon Smoked salmon pressed sushi is easy, delicious and quick to make. It does not require rolling mats or rolling skills. The sushi block can then be sliced into individual pieces in a triangle, rectangle, or square shape.

Smoked Salmon Oshizushi (Pressed Sushi) For Parties instructions

1. Before cutting the milk carton as shown in the photo, make 2 lines with a magic marker on the inside of the carton: on 2.5 cm from the bottom and one 5 cm from the bottom. (See the photo in Step 2).
2. Line the carton with plastic wrap. The lines are guidelines when you pack in the rice..
3. Mix the sesame seeds with the sushi rice. Thinly slice the cucumber. Cook a sheet of usuyaki tamago and shred it finely to make kinshi tamago. (I add a bit of sugar to the egg.).
4. Line the bottom of the carton/mold with smoked salmon, leaving no gaps. Layer a shiso leaf on top..
5. Stuff in the sushi rice with sesame seeds up to the bottom line. Add some kinshi tamago and a layer of cucumber slices..
6. Pack in more sushi rice up to the top line. Squeeze the carton from all sides to neaten up the molded rice. Leave for a while..
7. Invert the carton to take out the molded rice. Peel off the plastic wrap, and cut into 12 portions. Wet the knife each time you cut a slice..
8. Transfer to a serving plate, top with some ikura (salmon caviar) and it's done..

Salmon oshizushi can be made with smoked, raw, or aburi-broiled salmon. Salmon Nigiri with Assorted Toppings Pressed Sushi or Oshizushi is made from layers of cured fish and sushi rice that are placed in a special box called Oshibako (押し箱), and then compressed together by weight, making them into a tightly pack sushi stack. Mackerel Pressed Sushi consists of vinegar cured mackerel, shiso leaves, and sushi rice. Spread a sheet of plastic wrap at the bottom and sides of a tupperware. Press sushi ricein the tupperware and flatten.