“Diamond-Shaped Pressed Sushi”

Diamond-Shaped Pressed Sushi

Ingredients (4 servings)
2 cups rice
380cc water
1 sheet(5cmx5cm) dried kelp(Kombu)
2 tbsps sake

60cc sushi rice vinegar
2 slices lightly salted salmon
2 eggs
pinch of salt
1 tbsp sugar
2 tbsps white sesame seeds
crumbled dried seaweed (Mominori)
green beans (boil and cut into fine strips)
pickled ginger (Amazu shoga)
milk carton

 Wash rice. Add slightly less water than usual, kelp and sake to the rice and cook.
 Put salmon in a microwave oven for about 3-4 minutes (600W) without plastic wrap. Take off skin and bones carefully, flake and sprinkle sake (not included in recipe) over it.
 Season eggs with salt and sugar and mix well. In a frying pan, make scrambled egg, stirring constantly with several chopsticks.
 When rice is cooked, pour sushi rice vinegar and sesame seeds over cooked rice. Mix quickly with a chopping motion while fanning.
 Divide sushi rice in half. Mix salmon flakes with half of the rice and put aside the other half.
 Cut a milk carton into 4cm lengths. Shape it into a diamond. Place salmon sushi rice halfway in a milk carton and press down flat using plastic wrap. Spread seaweed over sushi rice. Place another layer of white sushi rice. Place scrambled eggs on top of rice.
 Press down firmly and take off rice from the carton. Garnish with julienned green beans and ginger.


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