Dec 12 Sushi, Squared

Ingredients

• 6 sheets dark green nori
• 1/4 cup (60 mL) mayonnaise
• 1 tsp (5 mL) wasabi paste
• 4 cups (1 L) prepared and seasoned sushi rice
• 8 oz (250 g) thinly sliced smoked salmon
• 2 tbsp (30 mL) toasted sesame seeds
• 1/4 cup (60 mL) thinly sliced pickled ginger

Directions

Oil and line a 9″ x 9″ (23 cm x 23 cm) pan with plastic wrap. Lay a piece of nori, shiny side down, on top of plastic wrap, trimming the sheet to fit neatly in a single layer.

Mix mayonnaise and wasabi; reserve. Pat half the rice over the nori layer, spreading it evenly to the edges. Smear rice layer with wasabi-mayo (lightly or more for increased spice). Lay the salmon over the rice, trimming to fit (save any scraps for ‘testing’). Top with a second layer of nori. Pat down. Top with the remaining rice. Sprinkle evenly with toasted sesame seeds. Distribute pickled ginger evenly over the entire surface. Cover with nori, shiny side up, pushing down lightly. Cover with plastic wrap, laying it directly on the nori. Place something heavy on top–a second cake pan weighted with a couple of 28 oz tins will do it. Refrigerate for at least 1 hour, or up to 8 hours.

To Assemble:
Using a sharp knife, dip the tip in water; let water drip down edge before cutting. Slice sushi into desired pattern. Wipe blade with a damp cloth and dip tip of knife into water after each cut.

Serves 4 – 6