Pressed Sushi with Smoked Salmon
Ingredients
-
2
full-sized rolls
Sushi Rice
-
3.5
oz
thinly sliced smoked salmon
-
½
avocado
sliced
-
1
tbsp
Japanese mayonnaise
-
to taste
baby shiso leaves and white sesame seeds for garnish
-
to taste
wasabi (optional)
-
to taste
Soy sauce for dipping
-
to taste
Sushi ginger
Instructions
- Prepare and gather all ingredients.
- Wet the 'Oshibako' pressing mold under running water.
- Place the bottom base on the kitchen bench and the outer box on top.
- Layer smoked salmon slices at the bottom of the mold.
- Add sliced avocado over the smoked salmon and mayonnaise.
- Place half of the sushi rice into the mold evenly, ensuring the corners are filled.
- Compress with the top of the mold firmly.
- Remove the outer box while pressing down on the lid.
- Flip the pressed sushi onto a serving board.
- Cut the sushi into 1.2 inch pieces with a sharp knife, wiping the knife with a wet cloth each time.
- Garnish with baby shiso leaves and sesame seeds, and serve with wasabi and soy sauce.
Nutrition Facts (estimated)
Servings
2
Calories
368
Total fat
9g
Total carbohydrates
59g
Total protein
11g
Sodium
251mg
Cholesterol
6mg
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