This dish is kind of like a suhi terrine and its made with smoked salmon. It’s a great dish to add to a New Year’s Eve spread of nibbles.
Prep time: 30 minutes/Cook time: 20 minutes/Serves: 8-10 (+over-night pressing)
Ingredients:
225g Sushi Rice
2 tbsp Rice Vinegar, plus a splash
1 tbsp Caster or Granulated Sugar
1 tsp Sea Salt
Oil, for greasing
85g Smoked Salmon
50g Soft Cheese (use a light one if you like)
50g Soft Avocado
1 tsp Wasabi Paste
1/2 Cucumber
Method:
Before you start you’ll also need: a 900g (2lb) 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 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.
To garnish, 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.
