Name: Compressed Sushi with Smoked Salmon (Oshi-zushi)
Yield: Makes about twelve
Cuisine: Japanese
Ingredients: 1 quantity su-meshi; 30 ml/2 tbsp shoyu; 175 g/6 oz smoked salmon, thickly sliced; 1 lemon, thinly sliced into 6 x 3mm/⅙in rings; 15 ml/1 tbsp sake; 15 ml/1 tbsp water

Preparation info

Makes about
twelve

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This sushi, known as Oshi-zushi, dates back almost a thousand years. The earliest forms of sushi were made as a means of preserving fish. The cooked rice was used as a medium to produce lactic acid and was discarded after one year. Only the marinated fish was eaten.

Ingredients

175 g/6 oz smoked salmon, thickly sliced
15 ml/1

Method

Lay the smoked salmon on a chopping board and sprinkle with a mixture of the sake, water and shoyu. Leave to marinate for an hour, then wipe dry with kitchen paper.
Wet a wooden Japanese sushi mould or line a 25 x 7.5 x 5cm/10 x 3 x 2in plast