Pressed salmon oshizushi with lemon

Name: Pressed salmon oshizushi with lemon
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 300 g Japanese short-grain rice; 60 ml Rice vinegar; 2 tbsp Sugar; 1 tsp Salt; 220 g Sashimi-grade salmon; 1 Lemon; 1 tsp Sesame seeds

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Neat, glossy and refined, this pressed sushi layers seasoned rice with delicate salmon and a hint of lemon for a clean, elegant finish.

Serves: 4 people

Preparation time: 25 min

Ingredients

Japanese short-grain rice – 300 g
Rice vinegar – 60 ml
Sugar – 2 tbsp
Salt – 1 tsp
Sashimi-grade salmon – 220 g
Lemon – 1
Sesame seeds – 1 tsp

Method

Line a loaf pan or oshizushi mould with cling film. Arrange thin salmon slices, add a little lemon zest, then pack in seasoned sushi rice and press firmly. Chill briefly, unmould, cut into rectangles and finish with sesame.