Master Recipe Smoked Salmon Pressed Sushi from The Sushi Experience by Hiroko Shimbo
Smoked salmon is wonderful in pressed sushi. My favorite is smoked salmon with skin from Maine that comes packaged in a 4-ounce piece. It is meaty, moist, and only moderately salty (with the leftov...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- tsuke-joyu (sushi dipping sauce)
- ¼ cup ikura (salmon roe) (optional)
- 4 cups (lightly packed)* prepared sushi rice (1½ cups, for each pressed sushi)
- Wasabi paste
- ½ Japanese cucumber (2 ounces) or 1 small Kirby cucumber, cut into ⅛-inch cubes
- Sea salt
- 1 ear corn
- ¼ pound shelled fava beans (about ½ pound in the shells)
- 9 ounces smoked and roasted salmon fillet or smoked salmon fillet
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