Easy Pressed Sushi Recipe by cookpad.japan
Cooking Instructions 1 Wrap ■ ingredients individually in foil. Cook with rice in the rice cooker. 2 Make tuna soboro from the ingredients listed as ★. Drain the oil from canned tuna, and put it in a pan. Cook until the water is gone. Add sake, sugar and soy sauce, and simmer until some of the liquid has boiled down. Add sesame, and leave until cooled. 3 Make kinshi tamago. Make a very thin omelette. Slice thinly when cool. 4 Mix sushi vinegar and cooked rice. Let it cool. 5 Remove the egg from the rice cooker, cool it quickly and peel. Mix with mayonnaise, salt and pepper to prepare the egg salad. 6 Cut carrot into thin round slices. Cut them out with a star-shaped cutter, as well as ham. Finely chop the remaining edges of carrot. 7 Line a milk carton with cling film.. Add the ingredients in layers starting with cherry tomato, then star-shaped carrots, ham, egg strands, shiso leaves and sushi rice. Press hard from the top to make a shape. 8 Pack in layers of tuna soboro and sushi rice, finely chopped carrots and sushi rice, egg salad and sushi rice ... Press them firmly as necessary to make a shape. 9 It's ready to serve. The side looks like this. 10 This is the cut piece for one serving. Slicing through the cling film keeps the beautiful shape. 1 Wrap ■ ingredients individually in foil. Cook with rice in the rice cooker. 1 Wrap ■ ingredients individually in foil. Cook with rice in the rice cooker. 2 Make tuna soboro from the ingredients listed as ★. Drain the oil from canned tuna, and put it in a pan. Cook until the water is gone. Add sake, sugar and soy sauce, and simmer until some of the liquid has boiled down. Add sesame, and leave until cooled. 2 Make tuna soboro from the ingredients listed as ★. Drain the oil from canned tuna, and put it in a pan. Cook until the water is gone. Add sake, sugar and soy sauce, and simmer until some of the liquid has boiled down. Add sesame, and leave until cooled. 3 Make kinshi tamago. Make a very thin omelette. Slice thinly when cool. 3 Make kinshi tamago. Make a very thin omelette. Slice thinly when cool. 4 Mix sushi vinegar and cooked rice. Let it cool. 4 Mix sushi vinegar and cooked rice. Let it cool. 5 Remove the egg from the rice cooker, cool it quickly and peel. Mix with mayonnaise, salt and pepper to prepare the egg salad. 5 Remove the egg from the rice cooker, cool it quickly and peel. Mix with mayonnaise, salt and pepper to prepare the egg salad. 6 Cut carrot into thin round slices. Cut them out with a star-shaped cutter, as well as ham. Finely chop the remaining edges of carrot. 6 Cut carrot into thin round slices. Cut them out with a star-shaped cutter, as well as ham. Finely chop the remaining edges of carrot. 7 Line a milk carton with cling film.. Add the ingredients in layers starting with cherry tomato, then star-shaped carrots, ham, egg strands, shiso leaves and sushi rice. Press hard from the top to make a shape. 7 Line a milk carton with cling film.. Add the ingredients in layers starting with cherry tomato, then star-shaped carrots, ham, egg strands, shiso leaves and sushi rice. Press hard from the top to make a shape. 8 Pack in layers of tuna soboro and sushi rice, finely chopped carrots and sushi rice, egg salad and sushi rice ... Press them firmly as necessary to make a shape. 8 Pack in layers of tuna soboro and sushi rice, finely chopped carrots and sushi rice, egg salad and sushi rice ... Press them firmly as necessary to make a shape. 9 It's ready to serve. The side looks like this. 9 It's ready to serve. The side looks like this. 10 This is the cut piece for one serving. Slicing through the cling film keeps the beautiful shape. 10 This is the cut piece for one serving. Slicing through the cling film keeps the beautiful shape. 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