Easy Pressed Sushi

Name: Easy Pressed Sushi
Yield: 3 servings
Cuisine: American
Ingredients: 60 ml Sushi vinegar; 360 ml White rice; 1 can ★Canned tuna; 1 tbsp ★Sake; 1 tbsp ★Sugar; 1 tbsp ★Soy sauce; 1 tbsp Sesame (for tuna soboro); 1/3 ■Carrot; 1 Egg (for salad); 1 Egg (for kinshi tamago - shredded omelet); 2 Cherry tomatoes; 1 slice Ham; 3 leaves Shiso (or Mizuna); 1 Mayonnase, salt and sesame (for salad)

cookpad.japan @cookpad_jp

I was chosen as a tester for Mizkan rice vinegar. I couldn't find salmon or cucumber in my fridge even though I have rice vinegar handy for sushi rice.

I made this easy pressed sushi with ingredients I had on hand! This might be good for Hinamatsuri Girl's Day Festival in March.

Don't be afraid to press firmly. This is the key to making a good shape. Recipe by TOMO-MU

I was chosen as a tester for Mizkan rice vinegar. I couldn't find salmon or cucumber in my fridge even though I have rice vinegar handy for sushi rice.

I made this easy pressed sushi with ingredients I had on hand! This might be good for Hinamatsuri Girl's Day Festival in March.

Don't be afraid to press firmly. This is the key to making a good shape. Recipe by TOMO-MU

cookpad.japan @cookpad_jp

I was chosen as a tester for Mizkan rice vinegar. I couldn't find salmon or cucumber in my fridge even though I have rice vinegar handy for sushi rice.

I made this easy pressed sushi with ingredients I had on hand! This might be good for Hinamatsuri Girl's Day Festival in March.

Don't be afraid to press firmly. This is the key to making a good shape. Recipe by TOMO-MU

I was chosen as a tester for Mizkan rice vinegar. I couldn't find salmon or cucumber in my fridge even though I have rice vinegar handy for sushi rice.

I made this easy pressed sushi with ingredients I had on hand! This might be good for Hinamatsuri Girl's Day Festival in March.

Don't be afraid to press firmly. This is the key to making a good shape. Recipe by TOMO-MU

Saved

Ingredients

3 servings

60 mlSushi vinegar
360 mlWhite rice
1 can★Canned tuna
1 tbsp★Sake
1 tbsp★Sugar
1 tbsp★Soy sauce
1 tbspSesame (for tuna soboro)
1/3■Carrot
1Egg (for salad)
1Egg (for kinshi tamago - shredded omelet)
2Cherry tomatoes
1 sliceHam
3leaves Shiso (or Mizuna)
1Mayonnase, salt and sesame (for salad)

Saved

Steps

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.