Whether it’s part of a dinner menu, on an appetizer tray, or as a light afternoon snack, our satisfying Pressed Sushi is so simple, you’ll be looking for excuses to make it! Each bite-sized morsel contains those rich flavors you’re craving, yet no meticulous preparation process required!
Cook rice according to package directions; transfer to large bowl. Transfer rice to large bowl. Gently stir in vinegar, salt and sugar using rubber spatula. Let cool completely.
Line ice cube tray with enough plastic wrap to overhang edges. Place piece of smoked salmon in bottom of each slot in tray. Layer sushi rice over top. Cover with plastic wrap; press rice into mold. Refrigerate for 10 minutes.
Invert ice cube tray onto serving plate. Repeat with remaining smoked salmon and sushi rice.
Garnish sushi with drizzle of sriracha mayonnaise and sesame seeds. Serve with pickled ginger, soy sauce and wasabi.
Use a blowtorch to sear the top of the sushi if desired. Hold kitchen torch so that the flame is about 2 inches above the top of the sushi. Working quickly, direct the flame to evenly sear top of sushi, keeping the flame moving to avoid burning. Let stand for 5 minutes before serving.
Garnish the sushi with mayonnaise, cucumber, avocado, tobiko caviar, or nori, cut into matchsticks.
Work smarter, not harder when it comes to sushi. Use this simple recipe for making pressed sushi and get all the flavor of your favorite sushi maki without the frustration. When you are ready to accept the challenge of rolling, we recommend reading through our guide on How To Make Homemade Sushi: Step by Step to reduce the unraveling of both your rolls and your patience.
The word “sushi” originally referred to just the sticky rice, like our Carolina® Short Grain Rice, with vinegar; however, the definition has broadened to include any sticky rice creation that is tossed with vinegar and includes raw fish or vegetables. What might that include you ask?
Maki: These rolls are most likely what you think of when you hear sushi. Try these traditional Avocado & Tuna Sushi. If you are making a vegetarian menu, get rolling on these satisfying Vegetarian Sushi Rolls.
Nigiri: Nigiri is a hand-formed mound of rice topped with a high-quality piece of raw fish. It is elegant in its simplicity, but high-quality fish is a must! Splurge on that sushi-grade fish – the fish that’s both jam-packed with flavor and safe to eat raw.
Chirashi: Similar to Poké, chirashi is a rice bowl filled with a bed of sticky rice and topped with the sashimi and vegetables of your choosing. For some inspiration, head over to our light yet satisfying Tuna Poke Bowl with Sesame recipe.
Temaki: The grab-and-go sushi! Scoop some sticky rice on a sheet of nori and then pile on the fresh fish, crisp veggies, or crunchy tempura. Careful not to add too much — you’re going to need to roll it up into a tight cone. Drizzle on your sauce of choice and you’re good to go — literally.
Onigiri: Okay, so technically this isn’t considered sushi because it is typically made with white rice. However, we are giving our Spanish Inspired Shrimp Onigiri an honorary sushi standing because it calls for sticky vinegar rice. It’s our fusion twist on Onigiri, the cylinder or triangle-shaped balls filled with your seafood of choice.
This is by no means an exhaustive list — but these varieties will get you started on your sushi journey!