Osaka Style Sushi

Name: Osaka Style Sushi
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)

7 ingredients

12 steps

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

1

Cut the fish into thin slices (1/8-inch) against the grain.
2

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.
3

First put a sheet of nori inside the oshibako, and top with the first layer of fish.
4

Then evenly spread a layer of 1-ounce of snow crab.
5

Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice.
6

Finish with another layer of fish.
7

Then press the oshibako lid to compress and mold the sushi.
8

Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces.
9

Repeat process for 3 more times to yield 48 rectangular sushi.
10

Keep sushi cold until ready to serve.
11

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.
12

Also refer to the Sushi Rice recipe as needed.