Assorted pressed sushi with sashimi
serves 4Ingredients
- 5 slices fresh tuna (maguro)
- fillet (2-1/2 oz. or 75 g)
- 3 slices fresh porgy fillet (1-3/3 oz. or 45 g)
- 1 c. water
- 3 T. rice vinegar
- 4 c. sushi rice
- wasabi, as desired
- 1/3 oz. (10 g) fresh salmon roe
- 2 strips purple laver (nori; 1"×5" or 2.5×18 cm)
- 1/3 oz. (10 g) fresh sea urchin (uni)
- 3 thin slices cuttlefish(1 oz. or 30 g)
- 3 cooked shrimp (Shrimp-Cucumber Rolls)
- 3 slices egg roll (Japanese Egg Roll)
- 3 ark shells (akagai)
- 3 cockles (torigai)
- 2 slices halfbeak (sayori)
- fillet (1 oz. or 30 g)
Directions
pickled sweet-sour ginger root and lemon slices, as desired How to prepare fish for pressed sushi with sashimi: Slice the Fish.Dip your hands in A. Pick up about 2/3 oz. (20 g) sushi rice with your right hand, and gently squeeze into a rectangular block.
Pick up a slice of fish in your left hand and brush a little wasabi over the center (illus. 1).
To make pressed sushi with salmon roe: Pick up a half-handful of sushi rice and form it into a cylindrical shape."Frame" The rice by pressing a strip of purple laver around the outer edge; seal the two ends together onto the rice with some rice vinegar. Fill with salmon roe. Follow the same procedure for the sea urchin.
Arrange the assorted pressed sushi attractively in a serving dish and serve.
To eat: Using chopsticks, turn the sushi so that the filling side faces sideways(illus. 6),