Oshizushi - Pressed Sushi

Name: Oshizushi - Pressed Sushi | Asda Good Living
Total time: 1 h 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 225g Sushi Rice; 2 tbsp Rice Vinegar, plus a splash; 1 tbsp Caster or Granulated Sugar; 1 tsp Salt; Oil, for greasing; 85g Smoked Salmon; 50g Soft Cheese, use a light one if you like; 50g Soft Avocado; 1 tsp Wasabi Paste; 1 Cucumber (use half)

Sushi rice, smoked salmon and crunchy cucumber make a heavenly combo in this chilled cheat. Looks amazing too.

By Asda Good Living,21st August 2023

Cook: 1 Hour 45 Mins

Serves: 2

Price: £2.91 per serving

Nutritional Information

Each 454g serving contains

Energy
13452kj
708kcal

35%

Fat
18.6g

Med
27%

Saturates
6.8g

High
34%

Sugars
18.6g

Low
21%

Salt
4g

High
67%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2963kj/708kcal

Ingredients

225g Sushi Rice

2 tbsp Rice Vinegar, plus a splash

1 tbsp Caster or Granulated Sugar

1 tsp Salt

Oil, for greasing

85g Smoked Salmon

50g Soft Cheese, use a light one if you like

50g Soft Avocado

1 tsp Wasabi Paste

1 Cucumber (use half)

Method

Before you start you’ll also need: 2lb/900g (8cm x 21cm) loaf tin, cardboard and weights.

Rinse the sushi rice in cold water until the water runs clear, then soak in cold water for 30 mins.

Drain the soaked rice and put into a medium-sized saucepan with 300ml of water. Bring the water to the boil, cover the pan, lower the heat to the lowest setting and cook for 10 mins. Take off the heat and leave, undisturbed, for another 10 mins.

While the rice is cooking, mix 2 tbsp of vinegar with the sugar and salt until the sugar dissolves. Stir this through the cooked rice with a wooden spoon, then spread the rice on a large plate and cover with a clean tea towel to help absorb the heat. Leave to cool completely.

Lightly oil a 2lb/900g loaf tin line with a large, single sheet of clingfilm. Jigsaw the salmon slices to evenly cover the base. Mash the soft cheese, avocado and wasabi together with a fork or use a small food processor or blender for a completely smooth finish. Spread over the salmon without disturbing it, using the back of a spoon. Add the sushi rice in an even layer and fold the clingfilm back over the top.

Cut a piece of thick cardboard to fit on top of the rice, with a little gap around the edge (or stack another loaf tin inside). Sit this on top, press down firmly and add some weight – baking beans or tin cans – to compress the rice evenly. Leave in the fridge for 30 mins, or up to a day.

Use a swivel peeler to peel 10 ribbons from the cucumber. Toss with a splash of rice vinegar.

Remove the weights and cardboard and carefully pull back the clingfilm. Turn the loaf tin upside down onto a board and use the clingfilm to help remove the oshizushi from the tin. Use your sharpest knife to cut the pressed sushi into 8–10 thin bars. Top each piece with a peeled cucumber ribbon, ruffled up, and enjoy – with extra wasabi if you like it spicier.

Cook’s tip: Top the oshizushi with cucumber curls and sesame seeds or finely sliced spring onion. You could even add cooked and peeled prawns or diced avocado.