Preparation: 1 h 30 to 2 h + rest of rice
Cooking: 20 min
Ingredients (for 10-15 people):
The ingredients are measured in Cup. 1 cup equivalent to 250 ml.
For rice:
-3 cups of Japanese round rice for Sushi (750 ml)
-1/2 cup of white vinegar or rice (125 ml)
-2 tablespoons of sugar (30 ml)
-1/8 spoon salt cafe (0.5 ml)
-2 tablespoons sake (30 ml): Optional
For the Oshi Sushi dish:
-lemons
- Onion
-small shrimp roses (or crab)
- smoked salmon
- fish eggs
-lawyer or cucumber
-Capers
Preparation:
1st stage, the preparation of the rice:
Rinse the rice in rubbing gently (to not break the).
Drain, and repeat several times until the water becomes almost clear.
A good idea is to let the rice stand 1 h in a bowl filled with water.
Cooking:
In a saucepan, put 3 cups of rice, rinsed, and cover with water 940 ml (3 cups 3/4).Cover and put to cook.
Bring the rice to a boil, you will see the bubbles raise the lid.
Continue the boiling, until bubbles stop to raise the lid.
At that time, reduce heat, and listen to the pan. When more means nothing, stop the stove and let the rice sit in the pot, always covered, for 10-15 min.
After the rest period, pay the rice in a dish enough offshore to allow to mix the rice to the marinade, and cool.
The marinade:
Well mix the marinade ingredients: vinegar, sugar, salt, and sake. and gradually add to rice.
A flat wooden spatula, or long sticks, are good tools to mix the rice.
2nd stage, the preparation of the Oshi Sushi dish:
Lightly oil a rectangular dish (about 18 x 30 cm) Pyrex.
The Oshi Sushi dish consists of several layers, which will be pressed (oshi) between 2 layers of rice:
1st layer: lemons, cut into very thin slices (personally, I prefer removing the skin, although it makes the most elegant dish!).
2nd layer: onion cut into thin slices (separate rings).
3rd layer: shrimp (or crab).
4th layer: smoked sliced salmon.
5th layer: marinated rice.Spread it generously, without too much press. The goal is to just press in the end, so that all ingredients are married together.
6th layer: scratch the zest of a lemon over rice, and then press the juice over the rice.
7th layer: spread the eggs of fish on rice.
8th layer: slices of counsel.
9th layer: Add the rest of the rice, once again, without too pressing.Rice exceed over Pyrex dish.
Cover the dish with a transparent film, and then ask a cutting above board. The Board must be greater than the dish.
Finally, ask a weight on the Board, which will allow well press the sushi.
Refrigerate a good hour or even better during the night, which allows a good distribution of the aromas.
Just before serving, remove food film, and return on a cutting board.
Type 2 – 3 times on top of the dish…. and normally, your oshi sushi should be perfectly demouler!
Sprinkle a few capers at the top (not 100% Japanese, but the taste is sublime!).
Cut in 28 to 32 rectangular pieces and serve with sauce soy, wasabi and ginger confit.