Crispy Oshi (Pressed) Sushi (FULLY COOKED)

NOTE: These “recipes” inspirational notions — not fully-developed or detailed instructions. Take the following with a pinch of salt!

We had an amazing ocean-side meal last summer and the star of the show was this rectangular, pressed, deep-fried sushi that I’ve been dreaming about ever since.

After a few major flops, I’m pleased to finally unveil a simpler recreation. And bonus — it’s made with canned tuna or salmon making this wayyy easier and less intimidating than regular sushi!

World’s worst plating and food photography, by yours truly.

INGREDIENTS (roughly!)

RICE

• 1.5 cups of rice

• 1.5 cups stock

• 1 TBSP rice vinegar

• 1 TBSP sugar

• No salt req’d as dipping sauce is so salty.

  Cook rice in the stock and vinegar. Fluff and let cool. Press firmly to desired thickness in a parchment-paper lined baking dish. Sprinkle sugar evenly over surface (helps with browning). Freeze until firm enough to cut cleanly. Cut sheet of rice in half. Shallow fry until crispy on both sides.

FISH

• 1 can of salmon or tuna (the lower sodium, the better)

• 2-3 TBSP mayo

• 2-3 TBSP siracha

• 2 TBSP oyster sauce

• 1/4 - 1/2 TSP sesame oil

• Green onion

• Sesame seeds

  Finely break up the fish. Combine all ingredients in a bowl to taste. Layer mixture evenly over crispy rice, then cut into desired sizes.

  TOPPINGS

• 1 jalapeno and/or cucumber, thinly sliced

• 1/2 avocado, thinly sliced

  Add a pieces of avo, jalapeno, cuc to each sushi bite,

SAUCE (per person)

• 2 TBSP soy sauce

• 1 TSP rice vinegar

• 1 TSP chili crisp

  Combine ingredients. Dip sushi bites. Enjoy!

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