Steamed rice and the toppings pressed into a mold to make beautiful sushi. Line up the ingredients nicely to make it look beautiful.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 4)
- 700 g sushi riceNote
Using about 360 ml (2 rice cups) of rice
- 200 g shelled shrimp
- 1 cucumber (100 g)Note
Japanese cucumbers are usually about 20 cm long and 80-120 g.
- 100 g smoked salmon
- 3 tbsp rice vinegar
- 1 1/2 tbsp water
- 1/2 tbsp sugar
- A pinch of salt
- 10 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
De-vein the shrimp, if necessary. Place the shrimp in a pot of boiling water, boil until the color changes and drain. Combine [A] in a bowl, add the hot shrimp, and mix. When the shrimp is cool, remove and cut open in half. Cut the cucumber crosswise in half and, using a vegetable slicer or knife, cut lengthwise into thin slices. Place on a paper towel to remove excess moisture. Cut off the shiso stems.
Line a tray or shallow pan with plastic wrap and lay out the smoked salmon. Cover with cucumber slices and follow with 1/2 of the sushi rice. Cover with plastic wrap and on top, place a tray that is the same size.
Line an 18 x 22 cm tray or shallow pan with plastic wrap and cover the entire surface with smoked salmon. Then the cucumber slices. Moisten your hands to keep the rice from sticking to your fingers, and spread the rice over the cucumber. Lightly press down with your fingers to pack the rice into the tray. Place a tray the same size on top. Hold the edges of the tray with both hands and lean forward to press down. Alternatively, place a 1 kg weight on top and set aside for half an hour.
Line another tray with plastic wrap and lay out the shrimp, cut side up. Cover with shiso leaves. Cover with the remaining sushi rice and press down as you did for the smoked salmon sushi.
Turn the trays upside down to remove the pressed sushi. Cut into easy to eat pieces, using a moistened knife. Remove the wrap and plate up. Place wasabi on top of the smoked salmon to taste.