For this recipe, you’ll need a pyrex rectangular dish and smoked salmon, either sliced or in a whole fillet (as they are usually sold).
Prepare about 4 cups of sushi rice and cool slightly.
Ingredients
1 lb smoked salmon
2 sheets of katsuo sheets (dried shaved bonito sheets)
1 long and thin Japanese cucumber
1 lemon
2 tbsp capers, rinsed (optional)
2 tbsp toasted white sesame seeds (goma)
sesame seed oil to grease the dish
Method
If the salmon isn’t sliced, slice it at a diagonal into 1/4 in or 7 mm thick. Do the same for the cucumber and lemon.
Lightly grease the dish with sesame seed oil and lay the lemon slices on the bottom. Then, place 1 layer of salmon on top of the lemon, followed by half of the prepared sushi rice.
Place the katsuo sheets on top of the rice to cover, and arrange the cucumber on top, followed by a sprinkle of all the sesame seeds.
Spread out the rest of the sushi rice and smooth it out.
Cover with plastic wrap and place a cutting board and weight (a full bowl of water or a heavy stone) on top. This will press the sushi down and mold it into a decorative rectangle.
After 20 minutes, remove the weight and board, and put a serving tray on top so that you can flip the sushi over. Then remove the pyrex. Now the lemon slices are on top.
Sprinkle with capers, if using, and serve!
*Note* If you can’t find smoked salmon, you may also buy 1 lb of fresh (very fresh!) salmon fillet and soak it in brine. Then drain and gently wipe off the water. Then, place in 3 tbsp of rice vinegar, 2 tbsp sugar, and 1/2 tsp salt to marinate for 30 minutes.