These sushi are also called oshi-zushi or pressed sushi. The beauty of this recipe is that you can take any small pieces of fish left after cutting for cooking. The unusual appearance of such sushi will add variety to your menu, by the way, box sushi are made easier than regular rolls.
It is necessary
- - 180 ml of water;
- - 100 g each of rice and salmon or salmon;
- - 70 g of soft cheese;
- - 50 g of red caviar;
- - 2 tbsp. tablespoons of white sesame;
- - 1 tbsp. a spoonful of vinegar;
- - 1 teaspoon of red pepper, sugar;
- - 1 sheet of nori;
- - salt, dill.
Instructions
Step 1
For this sushi rice "Yaponika" from "Mistral" is better suited. Rinse it until clear water, fill it with clean water, cook until cooked for 15 minutes. Mix warmed vinegar with salt and sugar, add to warm rice, stir gently with a wooden spatula and let cool.
Step 2
Pressed sushi requires a special axis-bako pressure box, which can be purchased at specialized sushi stores. If there is no such box, use a 10x18 cm wooden box, cover it inside with cling film so that you do not have to wash it every time. Moisten the film with water, place the nori sheet to the size of the bottom of the box.
Step 3
Put rice on top of the nori in a layer of 1 cm, then press down the rice with a special lid or with wet hands. Next, put a strip of chopped cheese on the rice, on top - thin slices of lightly salted fish, sprinkle it with red pepper. Then again comes a layer of rice, which is abundantly sprinkled with white sesame seeds and pressed down.
Step 4
Take the pressed block out of the box, cut it with a sharp knife, soaking it in water. You will get about 7 pieces of 2, 5 cm. On top of the ready-made box-sushi "Philadelphia" put 0.5 teaspoons of red caviar or its imitation. Decorate with fresh dill sprigs.
Step 5
Serve this original sushi with soy sauce, pickled ginger and wasabi. Of course, the Japanese use raw fish, but still it is better not to risk it and take lightly salted fish.
