Master Recipe Smoked Salmon Pressed Sushi

Name: Master Recipe Smoked Salmon Pressed Sushi
Cuisine: Japanese
Ingredients: ¼ cup ikura (salmon roe) (optional); ¼ cup ikura (salmon roe) (optional); tsuke-joyu (sushi dipping sauce); tsuke-joyu (sushi dipping sauce); ¼ pound shelled fava beans (about ½ pound in the shells); ¼ pound shelled fava beans (about ½ pound in the shells); ½ Japanese cucumber (2 ounces) or 1 small Kirby cucumber, cut into ⅛-inch cubes; 1 ear corn; Sea salt; ½ Japanese cucumber (2 ounces) or 1 small Kirby cucumber, cut into ⅛-inch cubes; Wasabi paste; 4 cups (lightly packed)* prepared sushi rice (1½ cups, for each pressed sushi); 9 ounces smoked and roasted salmon fillet or smoked salmon fillet

Kunsei sake no oshi-zushi

Preparation info

Makes
4
pressed sushi, each 2 x 5 x 2 inches, which are cut into 20 bite-size or 40 minisize pieces in total

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Smoked salmon is wonderful in pressed sushi. My favorite is smoked salmon with skin from Maine that comes packaged in a 4-ounce piece. It is meaty, moist, and only moderately salty (with the leftover skin, you can make salmon skin roll). If you cannot find it, then the second choice would be unsliced, less salty smoked salmon that you can cut into thicker slices. If you can only get pre-sliced smoked salmon, which is available nearly everywhere,

Ingredients

Asia
Japan
Fish course
Leftovers
Pescatarian

Ingredients

Method