Oshi – Sushi

Ingredients for 8 servings:

• 400 g rice (sushi rice), ready prepared (see basic recipe)
• ¼ cucumber(s), cut lengthwise
• 8 king prawns without heads and with shell
• 4 tbsp sake
• 1 tsp wasabi paste
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(Pressed Sushi)

Line a loaf pan with cling film. Wash and dry the prawns, and secure them lengthwise with a rolling pin. Bring a little salted water and the sake to a boil in a pot. Turn off the heat and let the prawns simmer in the broth until they turn red. Peel the prawns, halve them, and remove the intestines. Wash the cucumber and halve them lengthwise. Remove the seeds and pat the cucumber halves dry. Cut five strips about 0.5 cm wide, as long as the pan. Sprinkle the cucumber with a little sea salt, let it sit for about 30 minutes, and pat dry again. Brush the prawns with a little wasabi paste on their white insides and place them side by side on the bottom of the pan, so that the red outer skin is resting on the cling film. Cover with half of the sushi rice. Place the cucumber strips on the rice, press down lightly, and cover with the remaining rice. Fold the cling film over the rice to cover everything. Cover with a second pan, lid, or similar material, gently press down, and place a weight on top to ensure the oshi-sushi is evenly pressed down. After 30-40 minutes, turn the oshi-sushi out of the pan onto a board. Carefully remove the cling film and cut the oshi-sushi into 8 pieces with a sharp knife. This recipe is especially suitable for sushi lovers who lack the skill required for the “traditional” preparation method.