Smoked Salmon Oshizushi (Pressed Sushi) For Parties ~ Happy Cooking - several times is being sought after by many people around us, one of them is you. They already are get used to to take advantage of internet on smartphone to find information to be used insight. Therefore Admin give Information about Smoked Salmon Oshizushi (Pressed Sushi) For Parties is could you make it example.
you can create Smoked Salmon Oshizushi (Pressed Sushi) For Parties using tools 7 ingredient 8 step. the following the steps for make it.
The composition for cooking Smoked Salmon Oshizushi (Pressed Sushi) For Parties
- Also add 1 1/2 rice cooker cups' worth Sushi rice.
- Please buddy prepare 1 tbsp Toasted white sesame seeds.
- Please prepare 50 grams Smoked salmon.
- Buddy also needs 4 Shiso leaves.
- Please prepare 1/2 Cucumber.
- Also add 1 Usuyaki tamago (very thin omelette).
- You need to prepare 1 Salmon caviar (ikura).
The Step by step how to make Smoked Salmon Oshizushi (Pressed Sushi) For Parties
- Before cutting the milk carton as shown in the photo, make 2 lines with a magic marker on the inside of the carton: on 2.5 cm from the bottom and one 5 cm from the bottom. (See the photo in Step 2).
- Line the carton with plastic wrap. The lines are guidelines when you pack in the rice..
- Mix the sesame seeds with the sushi rice. Thinly slice the cucumber. Cook a sheet of usuyaki tamago and shred it finely to make kinshi tamago. (I add a bit of sugar to the egg.).
- Line the bottom of the carton/mold with smoked salmon, leaving no gaps. Layer a shiso leaf on top..
- Stuff in the sushi rice with sesame seeds up to the bottom line. Add some kinshi tamago and a layer of cucumber slices..
- Pack in more sushi rice up to the top line. Squeeze the carton from all sides to neaten up the molded rice. Leave for a while..
- Invert the carton to take out the molded rice. Peel off the plastic wrap, and cut into 12 portions. Wet the knife each time you cut a slice..
- Transfer to a serving plate, top with some ikura (salmon caviar) and it's done..
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