DIY Recipe: Perfect Easy Pressed Sushi

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Easy Pressed Sushi.

Easy Pressed Sushi You can make Easy Pressed Sushi using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Easy Pressed Sushi

  1. Prepare 60 ml of Sushi vinegar.
  2. You need 360 ml of White rice.
  3. You need 1 can of ★Canned tuna.
  4. It’s 1 tbsp of ★Sake.
  5. It’s 1 tbsp of ★Sugar.
  6. You need 1 tbsp of ★Soy sauce.
  7. You need 1 tbsp of Sesame (for tuna soboro).
  8. It’s 1/3 of ■Carrot.
  9. It’s 1 of Egg (for salad).
  10. It’s 1 of Egg (for kinshi tamago – shredded omelet).
  11. Prepare 2 of Cherry tomatoes.
  12. It’s 1 slice of Ham.
  13. Prepare 3 of leaves Shiso (or Mizuna).
  14. It’s 1 of Mayonnase, salt and sesame (for salad).

Easy Pressed Sushi instructions

  1. Wrap ■ ingredients individually in foil. Cook with rice in the rice cooker..
  2. Make tuna soboro from the ingredients listed as ★. Drain the oil from canned tuna, and put it in a pan. Cook until the water is gone. Add sake, sugar and soy sauce, and simmer until some of the liquid has boiled down. Add sesame, and leave until cooled..
  3. Make kinshi tamago. Make a very thin omelette. Slice thinly when cool..
  4. Mix sushi vinegar and cooked rice. Let it cool..
  5. Remove the egg from the rice cooker, cool it quickly and peel. Mix with mayonnaise, salt and pepper to prepare the egg salad..
  6. Cut carrot into thin round slices. Cut them out with a star-shaped cutter, as well as ham. Finely chop the remaining edges of carrot..
  7. Line a milk carton with cling film.. Add the ingredients in layers starting with cherry tomato, then star-shaped carrots, ham, egg strands, shiso leaves and sushi rice. Press hard from the top to make a shape..
  8. Pack in layers of tuna soboro and sushi rice, finely chopped carrots and sushi rice, egg salad and sushi rice … Press them firmly as necessary to make a shape..
  9. It's ready to serve. The side looks like this..
  10. This is the cut piece for one serving. Slicing through the cling film keeps the beautiful shape..

recipe by cookpad.japan @cookpad

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