This is the recipe to attempt if you’re seeking Japanese cuisine to amuse your dinner party guests. Get ahead of the game by learning how to make this delectable pressed sushi cake with this simple recipe.
The term “sushi” is originally used to refer to sticky rice; however, it has come to include any sticky rice dish tossed with vinegar and containing raw fish or vegetables.
Pressed sushi (also known as Oshizushi in Japan) is a traditional Japanese cuisine that has yet to gain popularity outside of Japan, even though other sushi dishes have. Nigiri sushi, which is sushi with fresh fish or shellfish on top of a bed of rice, is known to most westerners. However, oshizushi is a popular aspect of traditional Japanese cuisine that has yet to make its mark on the international stage.
The good news is that it’s easy to make at home with a few simple tools and techniques. Brown rice is an excellent medium for keeping the components together. Brown rice and sushi-grade tuna are used in pressed sushi.
- 1 cup of brown rice
- 500 mL of water
- A sprinkle of salt
- 1/5 cup sushi vinegar (30 mL)
- 1 jalapeno pepper, peeled
- 1 tablespoon of coriander, finely chopped
- Japanese mayonnaise, ¼ cup
- White miso paste, 2 tablespoon
- Sushi grade tuna, 1/3 pound
- Salmon roe, 1/6 cup
- Soy sauce
- Ginger, pickled
- Rinse the rice in cold water until it is completely clear.
- Place the rice in a saucepan with 2 cups (500 mL) of water. Allow 2 minutes for the water to boil before lowering the heat. Cook for 40 minutes on low with the lid closed. Turn off the heat and cover for another 15 minutes after 40 minutes. The rice must be completely cooked before using.
- Toss the rice with a sprinkle of salt and a splash of sushi vinegar in a mixing dish. Allow the rice to cool after mixing it.
- Cut the jalapeno pepper in half to remove the seeds.
- Combine the Japanese mayonnaise, miso paste, and chopped coriander in a mixing dish and thoroughly combine. Fill a squeeze bottle halfway with the contents and keep it in the fridge until you’re ready to use it.
- Cut the tuna to the same width and length as the sushi mold.
- To fill the mold, cut thin tuna strips to fit in the center. Place the sushi mold on a flat surface to begin assembling it. Place a thin strip of tuna on top of a layer of rice (approximately 0.5 inches/1 cm thick). Spread the rice evenly throughout the mold with a spoon.
- Top with a second layer of rice, then the bigger tuna chunk.
Gently push the press down on top of the sushi. After the sushi was pressed, I measured it to be around 1 inch tall. Remove the sushi mold from the equation
- The mold produces three rectangular pieces from each block. Carefully cut the sushi into three sections using a sharp knife.
Now it’s time to put the finishing touches on your dish. After that, add the jalapeno sauce. Top each piece with the salmon roe after blow torching the tops.
You may even add various ingredients to each layer of oshizushi. Make it multi-layered by sprinkling nori seaweed between each layer to give some color.
If desired, use a blowtorch to sear the top of the sushi. Hold the kitchen torch approximately 2 inches over the top of the sushi.
While working rapidly, direct the heat to evenly sear the top of the sushi, moving it around to avoid burning. Allow for 7 minutes of resting time before serving.
How to Eat Pressed Sushi?
- To remove pressed sushi, turn the trays over down.
- With the help of a wet knife, cut it into easy-to-eat chunks
- Remove the wrap from the pan and place it on a serving platter.
- To taste, sprinkle wasabi over the smoked salmon.
How to Serve Pressed Sushi?
A full list of essential accompaniments for fresh and delicious Sushi is available, as well as suggestions for side dishes that will complement your Sushi eating experience. Soy sauce, wasabi, Gari (Pickled Ginger), and Bamboo Leaf Miso Soup are just a few of the delicacies on the menu.
I hope you like and try this recipe. Also, please don’t forget to share your feedback in the comment!