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

Smoked Salmon Oshizushi (Pressed Sushi) For Parties. Pressed sushi (Oshizuchi) is a popular sushi dish at many Japanese restaurants in Toronto and around the world. Now, you can learn how to make this at home! Oshizushi (or pressed sushi) is made by layering rice and toppings in a special sushi press.

Sushi exists under many forms and It is great fun to experiment at home for large parties or the family as you can include almost anything. Moreover, oshizuhi is easy to transport and. Salmon Oshizushi Recipe, How To Make Salmon Oshizushi Recipe. You can have Smoked Salmon Oshizushi (Pressed Sushi) For Parties using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Smoked Salmon Oshizushi (Pressed Sushi) For Parties

1. Prepare 1 1/2 of rice cooker cups' worth Sushi rice.
2. Prepare 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. Prepare 1 of Usuyaki tamago (very thin omelette).
7. Prepare 1 of Salmon caviar (ikura).

Oshizushi, or "pressed sushi", is a traditional style of sushi that originated in the Kansai region in the west of Japan. It's made with a wooden mold into The sushi block can then be sliced into individual pieces in a triangle, rectangle, or square shape. Salmon oshizushi can be made with smoked, raw. All Reviews for Smoked Salmon Sushi Roll.

Smoked Salmon Oshizushi (Pressed Sushi) For Parties step by step

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..

Press the rice onto the nori sheets with slight wet fingers and add more fillings. This will make sushi roll more tasty and presentable than the picture show. Designs in aesthetically delightful and gustatory appealing food presentation with a Japanese influence. This special rainbow trout is farm raised near Mt. The trout is smoked and made into Oshizushi (Pressed Sushi) and served at Taiho restaurant.