The "bo" in bozushi means stick or rod, and it describes the shape of this variety of sushi. Give this salmon bozushi a shot, and you'll be one step closer to becoming a "bo"na fide sushi chef!
Photographed by Shin Ebisu
Calorie count is per roll.
Excludes time needed to cook the rice.
Ingredients (Makes 2 rolls)
- 180 ml rice
- 1 piece konbu kelp (5 cm x 5 cm)
- 40 ml rice vinegar
- 1 1/2 rounded tbsp sugar
- Salt, to taste
- 1 piece konbu kelp (2.5 cm x 2.5 cm)
- 8 slices smoked salmon (200 g)
- 10 shiso leaves
- 2 tbsp white sesame seeds
- 2 tbsp rice vinegar
- 2 tbsp water
Rinse the rice and place it in a rice cooker along with the piece of konbu kelp. Add water to slightly below the "1 cup" mark in the rice cooker pot and cook the rice.
Use slightly less water than usual to make firm-cooked rice.
In a saucepan, combine the ingredients for the [Sushi vinegar] and place over medium heat. When it comes to a simmer and the sugar has dissolved, remove from heat and let cool in the pan.
When the rice is cooked, transfer to a handai sushi tub. Drizzle the [Sushi vinegar] onto a spatula so it sprinkles evenly over the rice. Mix with the spatula using a quick cutting motion.
Finely chop the shiso leaves and white sesame seeds. Rinse the shiso leaves and pat dry. Add the chopped shiso leaves and sesame seeds to the sushi rice and mix together.
Combine 2 tbsp each of vinegar and water. Dip the smoked salmon, one slice at a time, into the diluted vinegar, then drain on a paper towel.
Spread a piece of gauze or cheesecloth on a cutting board, tucking one end of the gauze under the far edge of the cutting board to hold it in place. Place four slices of the smoked salmon on the gauze so it forms a rectangular shape, making sure there are no gaps between the slices.
Take half of the sushi rice and shape it into a long rectangular block. Place the rice on top of the salmon, making sure it doesn't stick out. Roll away from you, towards the far side of the cutting board, together with the gauze. Roll until the layer of salmon underneath the rice comes to the top. Press down to shape.
Keep applying pressure as you pull the sushi roll towards you to tighten the roll and set its shape. Set aside to let rest. Repeat to make another sushi roll.
Cut into easy-to-eat pieces using a moistened knife, and arrange on a serving plate.
Handai (sushi tub): A round, steep-walled tub for preparing sushi rice.