Colorful Pressed Sushi

Name: Colorful Pressed Sushi
Cuisine: Japanese
Ingredients: 4 large shrimp (21 to 30 count per pound); tsuke-joyu (sushi dipping sauce); tsuke-joyu (sushi dipping sauce); ¼ pound cooked sushi octopus or cooked scallops or squid; ¼ pound smoked trout or other smoked fish, skin removed; ¼ pound smoked trout or other smoked fish, skin removed; 4 thick asparagus spears (2 ounces); 4 cups (lightly packed) prepared sushi rice (1 cup for each pressed sushi); Wasabi paste; ¼ pound cooked sushi octopus or cooked scallops or squid; ¼ pound cooked sushi octopus or cooked scallops or squid

Iro-dakusan oshi-zushi

Preparation info

Makes
4
pressed sushi (20 bite-size or 40 minisize pieces)

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Shrimp, octopus, smoked fish, and asparagus—these four colorful ingredients are bound to please both the eyes and the stomach. Boiled octopus is a very popular sushi ingredient and is available already prepared at Japanese food stores. If you cannot find it, substitute a small cooked squid or a few scallops, or prepare your own octopus following the instructions.

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method