pressed smoked salmon & shrimp party sushi

Recipe by
Patsy Oburn
The Villages, FL

This is a great party dish. You can actually use many different ingredients. Most of recipe is from Yukiko Moriyama, Villages Life Long Learning. I modified the recipe a bit. All ingredients are available at Fresh Market.

yield 30 -40 pieces depending on cutting and size
prep time 2 Hr
cook time 1 Hr
method Refrigerate/Freeze

Ingredients For pressed smoked salmon & shrimp party sushi

  • SUSHI RICE
  • 5 c
    cooked rice, short grain which is sticky
  • 3 1/2 Tbsp
    vinegar
  • 1 Tbsp
    sugar
  • 1 1/2 tsp
    salt
  • PRESSED SMOKED SHRIMP SUSHI
  • 5 c
    sushi rice
  • 8 oz
    smoked salmon thin sliced
  • 2 sheet
    nori seaweed
  • 1/2
    english cucumber
  • 1
    lemon, thin round sliced
  • 2 tsp
    capers, optional
  • 2-3 Tbsp
    toasted sesame seeds
  • 40
    cooked shrimp
  • 2 oz
    wasabi, optional
  • 2 oz
    soy sauce

How To Make pressed smoked salmon & shrimp party sushi

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

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