Salmon, lemon mayonnaise & avocado pressed sushi bars...

Oshi waku are wooden boxes made for pressing sushi. They consist of a frame plus a removable lid and base and come in different sizes.

Ingredients (makes 8-10 pieces)

½ quantity freshly cooked sushi rice

2 tbsp Japanese mayonnaise

2 tsp lemon zest

150g / 5 ½ oz smoked salmon

1 large ripe avocado, cut into thin batons



Oil an oshi waku or terrine tin (preferably with drop-down sides), then line it with a piece of cling film so that the cling film hangs over the edges. This is to help you pull the sushi out afterwards. Pack the tin 3 cm / 1 ¼ inches full with the rice. Mix the mayonnaise with the lemon zest and spread a layer of mayonnaise on the top of the rice. Arrange the smoke salmon and avocado in thick, diagonal strips on top of the rice. Cover the top of the rice with a strip of cling film, put another terrine tin on top and add something heavy, such as a couple of tins of tomatoes, to weigh it down.
Chill the sushi for 15 minutes, then take of the tin and weights and pull out the sushi. Cut the sushi into 8-10 pieces with a wet, sharp knife. Serve with pickled ginger and wasabi paste.




If you use raw fish in your sushi recipes, buy it from a good supplier or shop that sells ‘sushi’ or sashimi grade fish. Buy shellfish that comes from certified water and, once bought, refrigerate it immediately and use on the same day. Prepare everything else before taking the fish out of the refrigerator, keeping everything very clean, and serve immediately.