Oshizushi (Pressed Sushi)
Ingredients (2-3 servings)
| Rice (cooked) |
450 g |
|
【A】
Vinegar |
3 Tbsp |
|
Sugar |
1 1/2 Tbsp |
|
Salt |
3/4 tsp |
| Prawns (boiled and butterflied) |
As needed |
|
【Tamagoyaki】
Egg |
4 |
|
S&B Japanese Seasoning and Soup Mix (Oden No Moto) |
1/5 sachet (4 g) |
|
Water |
100 ml |
|
Vegetable oil |
As needed |
| Scallops (sashimi grade) |
As needed |
| Tuna (sashimi grade) |
As needed |
| Salmon (sashimi grade) |
As needed |
|
【TOPPING】
Sprouts |
As needed |
|
Avocado |
As needed |
|
Radish |
As needed |
|
Tobiko fish eggs |
As needed |
| S&B Wasabi Paste |
1 Tbsp |
| Soy sauce |
As needed |
Directions
- Prepare a 15x15 cm box that is 4-5 cm deep, and line the inside with plastic wrap.
- Mix together the ingredients of 【A】, and then mix them into the rice while it is still warm. Mix until the rice becomes glossy and let cool.
- Place the rice evenly into the box, pressing it in. Cover the rice with plastic wrap and put something with a flat bottom and broad enough to cover most of the rice over the plastic wrap. Press firmly and evenly without crushing the rice.
【Tamagoyaki】
- Beat the eggs in a bowl and add the S&B Japanese Seasoning and Soup Mix and water. Mix well.
- Heat the egg pan over medium heat and heat the vegetable oil.
- Pour a quarter of the amount of ① into the pan, and when it is semi-cooked, roll it to make a core.
- Spread vegetable oil in the empty part of the pan and pour in the rest of ① in 3 or 4 additions, rolling the core as the eggs cook.
- Prepare the toppings.
Cut off the tails from the prawns.
Cut the rolled Tamagoyaki into 5 mm-thick, 3 cm-wide strips.
Cut the scallops into 5 mm-thick slices.
Cut the tuna and salmon into 5 mm-thick slices.
- Place the toppings on the rice.
Place each topping in a 3 cm-wide strip across the box.
Place plastic wrap over the toppings and press the same way you pressed the rice.
- Lift the oshizushi (pressed sushi) out of the box by holding the plastic wrap lining the box. Cut the oshizushi into 5 portions, vertically and horizontally (25 pieces in total).
- Re-arrange the cut pieces of oshizushi, creating a checkered pattern.
- Decorate as desired.
Serve with S&B wasabi and/or soy sauce.
