Pressed Sushi with Smoked Salmon スモークサーモンの押し寿司
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
368 kcal
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Course
Main Course
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Cuisine
Japanese
Pressed Sushi with Smoked Salmon スモークサーモンの押し寿司
Description
This pressed sushi begins by layering smoked salmon slices at the bottom of a wet "Oshibako" mold, followed by sliced avocado and a touch of Japanese mayonnaise. Seasoned sushi rice is then evenly spread on top, ensuring each corner fills properly to prevent collapsing after pressing. The mold is firmly compressed to create a dense block of layered flavors and textures. After removing the mold parts, the sushi block is flipped onto a serving board and cut into uniform pieces using a sharp knife wiped clean between cuts to maintain clean edges.
The finished sushi is garnished with baby shiso leaves and sprinkled with sesame seeds, adding herbal and nutty notes. Wasabi and soy sauce accompany the dish, with sushi ginger served on the side to cleanse the palate.
This pressed style sushi differs from roll sushi by its compact shape and layered construction, offering a visually appealing presentation and a pleasant bite combining smoky salmon, creamy avocado, and vinegared rice.
For best results, use sushi rice measured to make two full-sized sushi rolls and prepare sushi rice separately before assembling. Optional substitutions for shiso leaves include watercress, and wasabi paste can be used if fresh wasabi is unavailable.
Ingredients
- 2 full-sized rolls sushi rice *1
- 3.5oz/100g smoked salmon thinly sliced
- 1/2 avocado sliced
- 1 tbsp mayonnaise Japanese
- shiso leaves 2, baby shiso leaves and white sesame seeds to garnish
- sesame seeds 2, baby shiso leaves and white sesame seeds to garnish
- wasabi *3 optional
- soy sauce 4, for dipping
- sushi ginger *5
Instructions
- Prepare and gather all ingredients that you are going to press.
- Wet the "Oshibako" pressing mold under running water. *6
- Place the bottom base on the kitchen bench, and place the outer box on top of the base.
- Place smoked salmon slices at the bottom of the mold. *7
- Then layer sliced avocado over the smoked salmon and mayonnaise.
- Place half of the sushi rice into the mold evenly making sure the corner is filled especially. *8
- Compress with the top of the mold firmly using some force.
- Remove the outer box while you keep your thumbs on the pressing lid, slide the outer box up.
- Remove the pressing lid carefully. *9
- Place a serving board or a chopping board upside down over the top of the pressed sushi and flip them all together.
- Remove the bottom base, and cut the sushi about 1.2 inch/3cm apart with a sharp knife. *10
- Wipe off the sharp knife each time with a wet cloth. *11
- Garnish with baby shiso leaves and sesame seeds.
- Eat with wasabi (optional) and soy sauce.
Notes
- Use sushi rice measured to match two full-sized rolls for proper quantity.
- Substitute shiso leaves with watercress if unavailable.
- Accompany the sushi with wasabi paste if fresh wasabi cannot be sourced.
- Wet the pressing mold to prevent sushi rice from sticking during assembly.
- Place the topping layers at the bottom of the mold, as this becomes the top of the sushi once pressed.
- Ensure each corner of the mold is fully filled to keep the sushi block intact when pressed.
- Wipe the knife with a wet cloth between cuts for clean edges and to prevent breaking.
- Serve with soy sauce and sushi ginger to complement the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 251mg | 10% |
| Potassium | 322mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 0g | 0% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 11mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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