The pressed sushi with smoked salmon is delicious and looks good for any party. When the festive season arrived in the hot Brisbane summer, I needed to make and eat something quick, cold and delicious. As I mentioned before, there are many different types of sushi. I have shared Maki(rolled)zushi, Chirashi(scattered)zushi, in the previous posts. Oshi(pressed)zushi is another type which I am going to share the recipe in this post.
The most pressed sushi I had eaten in Japan was Sanma(Pacific Saury) pressed sushi. In the end of each year, making Sanma pressed sushi was one of my mother’s Oomisoka(New Year’s Eve) ritual. We all sat around the kitchen table. The kitchen was warmed by a kerosene heater(we call it a stove). Aluminium foil wrapped purple sweet potatoes were on the heater being cooked. The kitchen was filled with the mixed aroma of sweet potatoes being baked and Yuzy and vinegar marinating the Pacific Saury:Sanma is my memory of Oomisoka, New Year’s Eve evening time. My mother carefully sliced up the sauries and marinated them in yuzu vinegar then, removed the tiny bones.
Almost all households had special wooden long rectangular shaped forms to press the sushi. She packed the forms with sushi rice and then lay the saury press inside. She would leave a wight on it overnight. We had the sushi then on New Year’s day. I have never seen saury in Brisbane but still wanted to make something similar. Slamon is often used for sushi here in Australia. I thought if I used sliced smoked salmon, which is readily available from any supermarkets, everyone could make it easily.
I could buy a real wooden form but it is expensive to buy it online and get it delivered here from Japan. We have Diso now so, I got a plastic one only for A$2.80. If you can get a wooden one, you do not need to use cling wrap. The wooden form just needs to be soaked in water for a while. If you cannot get even a plastic one, you can use a shallow tupperware container instead. When you are overseas, you just need to be a little creative, but you can still achieve same Japanese flavour. I hope you enjoy making the pressed sushi to impress your guests at this festive season parties.
- 3 cups of sushi rice
- 3 thinly sliced smoked salmon
- 1/2 avocado
- Watercress and white sesame seeds to garnish
- wasabi optional and soy sauce
- Place cling wrap in the sushi press form
- Place 3 cups of sushi rice and spread the rice evenly.
- Lay slice avocado on top of the sushi rice.
- Place smoked salmon slices over the avocado.
- Wrap with cling wrap and press as phots indicates
- remove the cling wrap and cut the pressed sushi in 3 cm wide.
- Garnish with watercress and sesame seeds to serve.
- Eat with wasabi(optional) and soy sauce.