Photograph of the finished Sasazushi

Japan · Sushi ép lá tre Sasazushi

Sasazushi

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 1.8 lb
  • Photograph of Salmon fillet Salmon fillet 1.1 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 3.5 oz
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 11.3 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Banana leaves Banana leaves 24 sheets

Method

  1. 1 Cook the rice, then mix in vinegar, sugar, and salt, and let it cool with a fan.
  2. 2 Simmer shiitake mushrooms and bamboo shoots in soy sauce for 15 minutes, then let cool.
  3. 3 Marinate the salmon with salt for 30 minutes, then rinse and slice thinly.
  4. 4 Heat bamboo or banana leaves until pliable, then dry them and fold them to form the base of the boat.
  5. 5 Press a handful of rice onto a leaf, then arrange the fish, mushrooms, bamboo shoots, and sesame seeds on top.
  6. 6 Arrange the leaves in layers in a tray and press down with a heavy object for 1 hour to bind the rice and filling together.
Start cooking