Recipe courtesy of Robert Irvine
Episode: Far East Feast
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings of 12 "fingers" each
Level:
Intermediate

Ingredients

Directions

Cut the fish into thin slices (1/8-inch) against the grain. Using the outside perimeter of the oshibako as a template, place it on top of the sliced fish and cut the edges of the fish to fit inside the box.

First put a sheet of nori inside the oshibako, and top with the first layer of fish. Then evenly spread a layer of 1-ounce of snow crab. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice. Finish with another layer of fish. Then press the oshibako lid to compress and mold the sushi.

Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces. Repeat process for 3 more times to yield 48 rectangular sushi. Keep sushi cold until ready to serve.

Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Rice Balls, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Diner-Style Powdered Buttermilk Doughnuts

Recipe courtesy of Tish Boyle

Sukiyaki Osaka-Style

Southern-Style Sushi

Recipe courtesy of The Neelys

Nigiri Sushi

Recipe courtesy of Robert Irvine

Sushi Rice

Recipe courtesy of Robert Irvine

Apple Sushi

Recipe courtesy of Robert Irvine

Sushi Roll: Maki

Recipe courtesy of Robert Irvine

Sushi

Recipe courtesy of The Lodge at Woodloch

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.