Pressed Smoked Salmon & Shrimp Party Sushi
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- 5 c
- cooked rice, short grain which is sticky
- 3 1/2 Tbsp
- 1 Tbsp
- 1 1/2 tsp
- 5 c
- sushi rice
- 8 oz
- smoked salmon thin sliced
- 2 sheet(s)
- nori seaweed
- english cucumber
- lemon, thin round sliced
- 2 tsp
- capers, optional
- 2-3 Tbsp
- toasted sesame seeds
- cooked shrimp
- 2 oz
- wasabi, optional
- 2 oz
- soy sauce
PRESSED SMOKED SHRIMP SUSHI
1Cook the short grain rice per the package instructions.
2Put the hot cooked rice into a non-metallic bowl.
3Use a non-metallic bowl and spoon to mix the vinegar, sugar, and salt together.
4Sprinkle the vinegar mixture generously over the rice.
5With a non-metallic spatula or wooden spoon mix rice and vinegar.
6Cool Sushi rice.
7Cover with a damp cloth until ready to use.
8Coat 9 x 13 x 2 glass dish or place plastic on bottom and sides of dish.
9Lay thin sliced lemons on bottom of dish.
10Put 1 layer of smoked salmon on lemon slices.
11Spread 1/2 portion of sushi rice on top and smooth out or flatten out by wet spoon or spatula.
12Place nori sheets on rice to cover rice.
13Sprinkle with sesame seeds.
14Arrange sliced cucumbers on top.
15Optional ingredients: avocados, caviar, mock lobster, anything you like.
16Cover with remainder of sushi rice and smooth out. Allow rice to cover the edges and have a slight hump in the middle.
17Cover with plastic wrap and place a cutting board on top. Add weight to press.
18Refrigerate at least 20 minutes.Not longer than 1 hour as the contents may dry out.
19Remove weight, board, and plastic wrap.
20Place serving plate or try on top.
21Flip upside down to unmold.
22Remove plastic sheet if used.
23Rinse capers and sprinkle on top.
24Sprinkle toasted sesame seeds, optional.
25Using a wet sharp knife, cut the sushi into serving pieces.
26Place a half or whole cooked shrimp on top of each piece. Optional.