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Pressed Sushi with Smoked Salmon スモークサーモンの押し寿司
5 from 18 votes

Pressed Sushi with Smoked Salmon スモークサーモンの押し寿司

Pressed Sushi with Smoked Salmon is a layered sushi prepared by pressing thinly sliced smoked salmon, avocado, mayonnaise, and seasoned sushi rice into a rectangular mold. The pressing technique creates compact, uniform pieces with a balance of creamy avocado and rich salmon flavor. Garnished with baby shiso leaves and sesame seeds, the sushi is served with wasabi, soy sauce, and pickled ginger for a refined, textured sushi experience.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 368 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Prepare and gather all ingredients that you are going to press.
  2. Wet the "Oshibako" pressing mold under running water. *6
  3. Place the bottom base on the kitchen bench, and place the outer box on top of the base.
  4. Place smoked salmon slices at the bottom of the mold. *7
  5. Then layer sliced avocado over the smoked salmon and mayonnaise.
  6. Place half of the sushi rice into the mold evenly making sure the corner is filled especially. *8
  7. Compress with the top of the mold firmly using some force.
  8. Remove the outer box while you keep your thumbs on the pressing lid, slide the outer box up.
  9. Remove the pressing lid carefully. *9
  10. Place a serving board or a chopping board upside down over the top of the pressed sushi and flip them all together.
  11. Remove the bottom base, and cut the sushi about 1.2 inch/3cm apart with a sharp knife. *10
  12. Wipe off the sharp knife each time with a wet cloth. *11
  13. Garnish with baby shiso leaves and sesame seeds.
  14. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 368

% 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.