Smoked Salmon Hakozushi
Smoked Salmon Pressed Sushi
Serves: 2
Pressed sushi is commonly known in Japan as “Oshizushi" or “Hakozushi.” This style of sushi is made using a sushi mold to press and shape the rice and toppings and requires minimal sushi making skills. Because it is very simple to make, I want to introduce this recipe to you. Vinegar-marinated mackerels or grilled eels are traditionally used to make pressed sushi in Japan. But when I used to live in London, these ingredients were hard to find, so my mother instead made pressed sushi with smoked salmon. If you like lox bagels, you will likely appreciate this dish. But of course, other ingredients can be used as well. For example, if you have access to sushi-grade seafood, you have plenty of options to create your own unique pressed sushi. As you get good at making pressed sushi, you also may want to explore creating a fancy pressed sushi with multiple layers. Hope you endeavor making pressed sushi at home with your friends and family.
Ingredients:
5-6 slices of smoked salmon
2 cups of Japanese rice
5 TBS sushi vinegar
4 TBS soy sauce
2 TBS wasabi
Optional: As a garnish, a small portion of whipped cream cheese, capers, and minced red onions can be added on top of the sushi.
Necessary tools:
Japanese rice cooker
Rice paddle
Pressed sushi box mold
Plastic wrap
Directions:
1. Wash and rinse 2 cups of Japanese rice and cook it with a rice cooker. If your rice cooker has a “sushi” setting, select that setting. Otherwise, cook the rice with slightly less water to improve the absorption of sushi vinegar later in the process.
2. Once the rice is cooked, transfer the rice to a large shallow bowl. Add 5 tablespoons of sushi vinegar to the rice, and quickly spread and mix it evenly to release the heat. Without crushing the rice grains, mix the rice using a rice paddle by scooping up a layer from the top and flipping it over. Repeat this mixing motion until vinegar is evenly incorporated and most of the heat is released.
3. Once the sushi rice is mixed well, cover the bowl with a clean cloth to prevent the rice from drying and getting cold and hard.
4. A pressed sushi mold comes in three pieces (top, bottom and side pieces). First, assemble the bottom and side pieces of the mold, then line the inside with plastic wrap. Ensure that the plastic wrap is large enough to cover the entire surface of the sushi at the end of the process.
5. Carefully place a layer of smoked salmon at the bottom of the mold, over the plastic wrap. Make sure that the entire bottom surface is covered with a layer of smoked salmon.
6. Add sushi rice on top of the smoked salmon, filling the mold to the top, and then cover the top surface with plastic wrap. Make sure the plastic wrap is neatly secured inside the mold.
7. Place and align the top piece of the mold over the sushi. Using both hands, apply even pressure to press down on the top piece of the mold. Turn the mold 180 degrees and press again with both hands. Repeat this process a few times and flip the mold upside down.
8. Gently remove the mold pieces. You are now left with a beautifully pressed sushi covered in plastic wrap.
9. When you are ready to eat the sushi, partially unwrap the plastic wrap, leaving it over the smoked salmon surface to help cut the sushi into smaller pieces. Slightly moisten your knife with water and cut through the plastic wrap without pressing down on the sushi to avoid deforming its shape. Ensure your knife is sharp and use a gentle sawing motion. Clean the knife as needed before continuing to cut the sushi.
10. Completely remove the plastic wrap and place the sushi pieces on a plate. Serve them with soy sauce and wasabi.
11. If you wish to add more flavors and decorations, you can add a small portion of whipped cream cheese, a few capers, and minced red onions on top. Enjoy!
