Avocado and Cucumber Pressed Sushi
This method represents the oldest form of making sushi. It creates compact bricks of sushi rice and other ingredients pressed together in a bamboo mold. The resulting pressed sushi is then sliced into bite-sized pieces.
Although tradition calls for using a Japanese box press (called Oshizushihako), other molds, like cake tins or terrine molds, work well when lined with clingfilm. Traditional Oshizushihako is inexpensive and easily available online or in a Japanese specialty store if you want to pursue a conventional method.
Variations for pressed sushi are endless and restricted only by your imagination. One of my favorite versions combines
Subscription Required For This Content
This method represents the oldest form of making sushi. It creates compact bricks of sushi rice and other ingredients pressed together in a bamboo mold. The resulting pressed sushi is then sliced into bite-sized pieces.
Although tradition calls for using a Japanese box press (called Oshizushihako), other molds, like cake tins or terrine molds, work well when lined with clingfilm. Traditional Oshizushihako is inexpensive and easily available online or in a Japanese specialty store if you want to pursue a conventional method.
Variations for pressed sushi are endless and restricted only by your imagination. One of my favorite versions combines avocado with lightly pickled cucumber and nori sheets. It’s a simple variation with mass appeal…and looks great.
Equipment: 8 x 16 x 4 cm Pressing Box or Mold (3 1/2 x 7 1/4 x 1 3/4 inches)
Difficulty: simple- to moderate
Yield: makes about 4-8 slices