PRESSED SUSHI BARS WITH SMOKED SALMON AND CUCUMBER

Preparation Method :

• Wash the sushi rice under cold running water until the water runs clear and then drain the rice.
• Put the rice in a pan with the water and the kombu, cover and bring to a boil.
• Turn the heat, remove the kombu and simmer for about 10 - 12 minutes and take off the lid.
• Turn off the heat and let the rice stand for about 10 - 15 minutes.
• Put the hot rice in a large, very shallow bowl and pour the sushi rice seasoning evenly over the surface of the rice.
• Mix the seasoning into the rice using a spatula and fan the sushi rice to cool it down.
• Mix the seasoning. The sushi rice should look shiny and be at room temperature. Oil a terrine pan and line it with a piece of plastic wrap.
• Pack the rice into the pan in a 1¼ -inch layer then spread a layer of the mayonnaise on top.
• Arrange the smoked salmon and cucumber in diagonal strips on top of the rice, doubling up the smoked salmon layers with thick topping.
• Cover the top of the rice with a strip of plastic wrap, put another terrine pan on top.
• Chill the sushi for 15 - 20 minutes, then take off the pan and weights and pull out the sushi. Cut the sushi into 10 pieces with a sharp knife.