Smoked Fish Sushi

 

Ingredients

· 150 g/5 oz. smoked rainbow trout or smoked salmon, thickly sliced

· 2 sliced lemon, cut into 16 fan-shaped pieces

· 1/2 quantity vinegared rice

· Pickled ginger, to serve

· Japanese soy sauce, to serve

· A wooden mould or rectangular plastic container, 18 x 12 x 5 cm

 

Steps

1) Lay the trout or salmon slices evenly in the bottom of a wet wooden mould. Alternatively, use a rectangular plastic container lined with a piece of clingfilm/plastic wrap large enough for the edges to hang out of the container.

2) Transfer the vinegared rice into the mould and press it firmly and evenly into the mould (dip your fingers in hand vinegar if the rice is sticking to them). Put the wet wooden lid on top. If using a plastic container, fold in the clingfilm/plastic wrap to cover the rice and top with a piece of cardboard just big enough to cover the rice, and put a weight on top. Leave in a cool place (not the refrigerator) for 2-3 hours or overnight.

3) When ready to serve, remove from the container and unwrap any clingfilm/plastic wrap. Take a very sharp knife and wipe it with a vinegar-soaked cloth or kitchen paper. Cut the block of sushi into 4 lengthways, then in 4 crossways, making 16 pieces.

4) Arrange on a large serving plate. Put a fan-shaped piece of lemon on top. Serve with pickled ginger and a little Japanese soy sauce.

 

Makes: 16 pieces

 

From: Simple Sushi: light and healthy sushi, miso soups, noodle bowls and more