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Smoked salmon sushi 'pie'
Smoked salmon sushi 'pie'
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Prep Time:
80 minutes
Cook Time:
Total Time:
80 minutes
Impressive sushi "pie" perfect for entertaining.
Ingredients:
  • 220g sliced smoked salmon
  • 600.00 gm Koshihikari sushi rice
  • 60.00 gm caster sugar
  • 1.80 gm salt
  • 85.80 gm sushi seasoning
  • 2 nori sheets
  • Japanese-style mayonnaise, to serve
  • Thinly sliced green onion strips, to serve
  • Lemon, sliced, to serve
  • Soy sauce, to serve
Instructions:
  • Place the rice in a fine sieve and rinse under cold water, stirring gently until the water runs clear. Drain well. In a large saucepan, combine the rinsed rice and 4.5 cups of cold water. Cover the saucepan and bring to a boil over high heat, then reduce to medium-low heat and simmer gently for 12 to 15 minutes until all water is absorbed and the rice is tender.
  • Take the mixture off the heat. Let it sit, covered, for 10 minutes before transferring it to a wide ceramic or plastic dish.
  • Gently stir rice with a spatula to remove lumps. Sprinkle with sugar and salt, then gradually mix in sushi seasoning until well combined and liquid is absorbed. Allow to cool to room temperature and use right away.
  • Grease a 22cm-round springform cake pan with a light touch. Line the base and sides with plastic wrap. Arrange the salmon over the base of the pan, allowing it to slightly overlap.
  • Arrange half of the sushi rice over the salmon. Use moist fingers to gently press the rice into an even layer. Place nori on top, trimming to fit. Spread the remaining sushi rice evenly. Use moist fingers to press the rice gently. Cover with plastic wrap and place a firm cardboard round with 4 cans on top. Chill in refrigerator for 1 hour.
  • Take the sushi out of the cans and the pan, place it on a chopping board, and carefully remove the plastic wrap. Using a sharp knife, slice the sushi cake into 12 wedges. Drizzle with mayonnaise and serve with green onion, lemon, and soy sauce.

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