Pressed Smoked Salmon & Shrimp Party Sushi

1
Patsy Oburn

By
@Patssy

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
30-40 pieces depending on cutting and size
Prep:
2 Hr
Cook:
1 Hr
Method:
Refrigerate/Freeze

Ingredients

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  • 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(s)
    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

Step-by-Step

  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.

Printable Recipe Card

About Pressed Smoked Salmon & Shrimp Party Sushi

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Asian
Dietary Needs: Dairy Free




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