Pressed Sushi Bars with Smoked Salmon and Cucumber
- Number of Servings: 4
Ingredients
1/2 recipe Sushi rice:1/2 cup plus 2 Tbsp short-grain brown rice1 cup waterpinch salt1 Tbsp rice wine vinegarRemaining ingredients:2 tbsp light mayonnaise (we used Hellman’s light)*4 oz smoked wild salmon, sliced into long strips*½ cucumber, peeled and cut into very thin slices
For sushi rice:
Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.
Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar carefully – you do not want to break a single rice grain.
The sushi rice should look shiny and be at room temperature when you are ready to use it.
For Bars:
Spray a terrine pan with canola oil spray and line it with a piece of plastic wrap so that the plastic wrap hangs over the edges. This is in order to help you pull the sushi out afterwards.
Pack the pan 1 ¼ inches full with rice. Spread a layer of mayonnaise on top of the rice. Arrange the smoked salmon and cucumber in diagonal strips on top of the rice, completely covering the rice. Cover the top of the rice with a strip of plastic wrap, put another terrine pan on top (or another heavy pan), and add something heavy to weigh it down.
Let the sushi chill for 15 minutes, then take off the pan and weights and pull out the sushi. Cut the sushi into 16 pieces with a wet, sharp knife. Serve with soy sauce and wasabi paste.
Serving Size: Makes 16 squares, 4 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.
Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar carefully – you do not want to break a single rice grain.
The sushi rice should look shiny and be at room temperature when you are ready to use it.
For Bars:
Spray a terrine pan with canola oil spray and line it with a piece of plastic wrap so that the plastic wrap hangs over the edges. This is in order to help you pull the sushi out afterwards.
Pack the pan 1 ¼ inches full with rice. Spread a layer of mayonnaise on top of the rice. Arrange the smoked salmon and cucumber in diagonal strips on top of the rice, completely covering the rice. Cover the top of the rice with a strip of plastic wrap, put another terrine pan on top (or another heavy pan), and add something heavy to weigh it down.
Let the sushi chill for 15 minutes, then take off the pan and weights and pull out the sushi. Cut the sushi into 16 pieces with a wet, sharp knife. Serve with soy sauce and wasabi paste.
Serving Size: Makes 16 squares, 4 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 130.2
- Total Fat: 5.1 g
- Cholesterol: 21.1 mg
- Sodium: 173.1 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.1 g
- Protein: 7.7 g
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