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Pressed Sushi

Pressed sushi (referred to Oshizushi in Japan) is a hot sushi item at many Toronto Japanese restaurants, and with a few tools and simple techniques, it can be created at home. Brown rice is a perfect medium to hold the ingredients intact. The pressed sushi uses U.S. brown rice and sushi grade tuna. Each blow-torched sushi is topped with a thinly sliced jalapeno pepper, cilantro miso mayonnaise and salmon roe. Not only will the plate of sushi blow you away, each bite is divine!

Pressed Sushi




Yield
Makes 18


Ingredients

  • 1 cup (250 mL) U.S. brown rice
  • 2 cups (500 mL) water
  •   pinch of salt
  • 1/8 cup (30 mL) seasoned sushi vinegar
  • 1 jalapeño pepper, seeded and sliced thinly
  • 1 tbsp (15 mL) finely chopped coriander
  • 1/3 cup (75 mL) Japanese mayo
  • 1 tbsp (15 mL) white miso paste
  • 1/2 lb (250 g) sushi grade tuna
  • 1/4 cup (60 mL) salmon roe
  •   Wasabi
  •   Soy sauce
  •   Pickled ginger

Directions

  1. Wash the brown rice until the water is clear.
  2. Add 2 cups (500 ml) of water and the rice to a pot (I used a Dutch oven). Let the water boil for 2 minutes and then turn the heat to low. Put the lid on and cook for 45 minutes on low. At 45 minutes, turn off the heat and leave the lid on for another 10 minutes. The rice should be fully cooked.
  3. Place the rice into a bowl, add a pinch of salt, and the sushi vinegar. Mix and then let the rice cool.
  4. Remove the seeds and slice the jalapeño pepper. Chop the coriander.
  5. In a bowl, add the Japanese mayo, miso paste and chopped coriander and mix well. Place the contents into a squeeze bottle and refrigerate until ready to use.
  6. Cut the tuna the same width and length of the sushi mold; 3.5 inches (8.89 cm) by 2 inches (5 cm) that is about 0.5 inches (1 cm) thick.
  7. Cut thin strips of tuna to fit in the middle of the mold. To assemble, place the sushi mold on a flat surface. Add a layer of rice (about 0.5 inches/1 cm thick), followed by a thin strip of tuna. Use a spoon to distribute the rice into all corners of the mold.
  8. Add another layer of rice (about 0.5 inches/1 cm thick), followed by the larger piece of tuna.
  9. Place the press on top of the sushi and press down gently. I measured each sushi to be about 1 inch in height (2.5 cm) after the sushi is pressed. Remove the sushi mold.
  10. Each block from the mold creates 3 rectangular pieces. Using a sharp knife, carefully cut the sushi into 3 pieces.
  11. Time for the toppings! Add the jalapeño peppers, followed by the mayo. Blow torch the top of each piece, then top with the salmon roe.
  12. Plate the pressed sushi and serve with wasabi, soy sauce, and/or pickled ginger.

Notes

Recipe courtesy of Mary Tang, Mary’s Happy Belly

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