Osaka Style Sushi
- Level: Intermediate
- Yield: 4 servings of 12 "fingers" each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1242
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 232
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 53
- Cholesterol
- 86
- Sodium
- 170
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 pound sushi quality tuna, salmon, yellowtail, or snapper
4 sheets nori (seaweed) approximately 5 by 7 inches
4 ounces cooked snow crab claws, split from shell
4 teaspoons tobiko (flying fish roe)
4 teaspoons mayonnaise
6 cups cooked vinegared sushi rice
Special equipment: An oshibako (the wooden box which presses and molds the ingredients into the rectangular shape)
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.