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.
