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
Method...
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.
Important:
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.
