Earlier in the week I can smoked Candied Salmon a try. It came out pretty nice. Lots of flavor, not as sweet and candy-like as I had hoped but it was good. Later on I was reading one of favorite new cookbooks, The Food and Cooking of Japan & Korea when I came across a recipe for “Compressed Sushi with Smoked Salmon.”
It seemed like a pretty good way to use up some of the Candied Salmon I had in the refrigerator. Other than the rice and salmon my take on this has no real connection to the recipe in the book.
This recipe seems to be a great way to continue my quest of fusing Asian flavors into American style BBQ techniques. I’ll be trying the recipe in the book soon, so I guess I’ll consider this a practice session. The more and more I look into Asian cooking techniques the more I see connections between BBQ techniques used all over the United States. This is an exciting project and this post is just one of a continuing effort.
Compressed sushi is a fairly simple process. Once you’ve cooked up your rice up a thin layer in your container. A layer of plastic wrap will help you remove the sushi when it’s done. A layer of smoked salmon goes on top of the first layer of rice. And then a thick layer of rice on top of the smoked salmon. Cover the whole think with plastic wrap and some type of cover. Place a heavy weight on top of the whole thing so it compresses. Let it sit for at least three hours. If you use the refrigerator find the coldest part. I let mine compress overnight.
When you’ve waited long enough, unwrap and remove you sushi. Slice and serve with your preferred dipping sauce.