I took a sushi maki class in the fall and have easily worked it into my weekly meals. I think no matter how much I practice, it still takes forever to prepare and make it all so I found a solution! Sushi goodness in one casserole dish, enough to feed an army.
If you don’t like cooking too much, you’re in luck! The only cooking part is microwaving the rice. You can basically put whatever you like in this layered pressed sushi but I make sure to have lemons, some sort of smoked fish, and avocados among other tasty things.
Here’s a recipe for you to give a whirl!
What you need!
5 cups of cooked japanese rice (see bottom for cooking method)
1/2 cup rice vinegar
3 tbsp sugar
1 tbsp salt
4-5 slices of smoked salmon or tuna
1/4 red onion
2 1/2 cups of peeled cooked shrimp
1/2 cup cucumbers
3 tbsp green onion
What you do!
1. Prepare the sushi rice marinade. Stir the sugar and salt into the rice vinegar until dissolved.
2. Drizzle some on the rice and gentle fold the rice to mix. Continue to drizzle the vinegar mix and stir as you go. Taste it and stop when you’ve reached the desired tartness.
3. Prepare your ingredients. Thinly slice the red onions, cut the cucumbers into small strips, cut the peel off one lemon and chop the lemon into small pieces.
4. If needed, defrost your smoked fish and cooked peel shrimp in a bowl of cold water.
5. Oil your 8×8 glass casserole dish lightly and layer the lemon pieces, green onion and red onion slices.
6. Layer the smoked fish evenly, two layers is best!
7. Add the wee shrimps and some cucumbers. Make sure there is space between the cucumbers so the layers will stick.
8. Take half the marinated rice and spread it evenly on top. Wet your hands periodically so the rice doesn’t stick. Press the rice down firmly to create a flat even layer. Layer one done!
9. Grate some lemon zest all over the rice layer, cut the second lemon in half and squeeze the juice all over. Layer some more cucumber strips and avocado. Put the rest of the rice on top and smush it done with wet fingers again!
10. Squeeze the last half of lemon all over the last rice layer. The rice should be slightly over the lip of the casserole dish.
11. Cover the casserole dish with plastic wrap. Put a heavy cutting board over the casserole dish with some heavy dishes or pots on it. Refrigerate for a couple of hours or overnight.
12. Using a flat dish or cutting board that is larger than the casserole dish, flip the casserole dish over and slowly remove. Voila! A cake of sushi! Cut it into bite size pieces and enjoy with soy sauce, wasabi and pickled ginger!
How to cook the rice, nuking styles!
I used to cook it on the stove until I discovered the magic of the microwave. It’s almost as good as a rice cooker and certainly beats scrubbing pots full of sticky rice bits. I use Kokuho Rose japanese rice.
1. For this Oshizushi I used 2 cups of rice. Rinse the rice until the water is clear. Put 2 1/2 cups of water in the microwaveable rice pot (it’s plastic and usually has a lid with vents that clips to the pot).
2. Microwave on high for 5 minutes. Take it out, open the lid (be careful of steam!) and give it a stir.
3. Put it back in the microwave for 10 minutes on 50% power, perfect rice every time!