Food Forum
Vol. 27 No. 1  April 2013

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

SMOKED SALMON PRESSED SUSHI

Ingredients

Smoked SalmonSmoked Salmon
Makes 8 appetizer servings

286 kcal  Protein 13.3 g  Fat 2.5 g (per person)

  • 2 stackable pie-pans* (18 cm/8 in. diameter)
  • 2 C japonica rice
  • 2 C water**
Sushi vinegar
  • 3 T vinegar
  • 2 t sugar
  • 1/3 t salt
  • 100 g / 3.5 oz. julienned daikon
  • 1/4 C julienned carrot
  • Salt
Sweetened vinegar
  • 2 T vinegar
  • 1 T sugar
  • 1 T dashi stock
  • 1 t Kikkoman Light Color Soy Sauce
  • Salt
  • 20 slices of smoked salmon
  • Kikkoman Soy Sauce to taste

Directions

  1. Cook rice and let it stand for 10 minutes, then place in a bowl. Mix sushi vinegar ingredients and pour over the rice, then fold in gently to make sushi rice. Allow to cool.
  2. Sprinkle the julienned daikon and carrot with a pinch of salt. Allow to sit for 5 minutes, and when they become soft, squeeze to drain off excess liquid. Mix the sweetened vinegar ingredients, then add to the daikon and carrot, and mix well.
  3. Using plastic wrap, line one pie-pan. Drain the daikon and carrot strips, and divide into two even portions. Place one portion of the strips onto the pan and spread out evenly.
  4. Completely cover the bottom of the pan with 10 smoked salmon slices.
  5. Spread half of the rice over the layer of smoked salmon. Cover the rice with plastic wrap, and then place the second pan on top of the plastic wrap; press down steadily and evenly to flatten the rice.
  6. When rice is flattened, discard the plastic wrap covering the rice and cover the pan with a large plate. Invert the pan to remove the sushi. Discard plastic wrap; cut the sushi into 4 pieces. Repeat steps 3 to 6 to make one more pan of sushi.
  7. Place the sushi on individual plates, and serve accompanied with soy sauce if desired.

* It is recommended to use stackable pie-pans with rims wider than their bases. This way, two pans of the same size can be used to press the sushi rice, making it easier to flatten the rice evenly.
** Adjust the amount of water based on how dry the rice is, and according to the desired firmness of the cooked rice.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml