Pressed Smoked Salmon Oshibako Sushi

Directions

Sushi Rice

1. Combine rinsed rice and cool water in a saucepot. Turn heat to medium high and bring water to a simmer. Turn heat to low, cover, and continue cooking another 15 to 20 minutes, or until rice is tender and water is absorbed. 
2. Remove pot from the burner, keep covered and allow rice to cool for 15 minutes. 
3. Take the rice out of the pot and into a large bowl and gently fluff with a rice spoon to separate the grains. Add vinegar, sugar, and salt, and continue fluffing until well blended. 
4. Allow rice to cool. 

Fried Shallots and Capers

1. Slice peeled shallots paper-thin crosswise on a mandolin. 
2. Drain capers, spread out on paper towels, and pat dry.
3. Deep fry shallots, stirring constantly, until golden brown. Remove from the fryer and drain. Shallots will continue to brown a couple of shades when out of oil.
4. Fry capers until they start to burst. Remove from the fryer and drain.
5. Set both aside. 

Shiso Crema

1. Combine all ingredients in a bowl and whisk well to combine. 

Assembly

1. Inside an oshibako sushi press, place a sheet of nori, add prepared sushi and press to an even and compact layer approximately ¼ inch. Arrange an even layer of smoked salmon and a scattering of fried shallots and capers. Place in a second sheet of nori, a second layer of rice and a third sheet of nori. Press again until the layers are even and compact.  
2. Remove press from the oshibako sushi and cut into pieces to approximately the same size as sushi. To order, top with a small dollop of shiso crema, fried shallots, capers and tobiko caviar.

As presented at Flavor Experience 2022 in partnership with Chef Andrew Hunter.