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Sushi With Smoked Fish Recipe
|Rice grain||1 1⁄2 Cup (24 tbs) (Long, Medium, Or Short)|
|Rice vinegar/White vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Mirin/Sake/dry sherry||2 Tablespoon|
|Cucumber||1⁄2 Medium, thinly sliced|
|Smoked salmon/Other smoked fish, thinly sliced||1⁄2 Pound, thinly sliced|
Serving size: Complete recipe
Calories 1519 Calories from Fat 103
% Daily Value*
Total Fat 11 g17.7%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 52.2 mg
Sodium 2044.3 mg85.2%
Total Carbohydrates 287 g95.7%
Dietary Fiber 0.37 g1.5%
Sugars 59.3 g
Protein 60 g120.6%
Vitamin A 5.5% Vitamin C 3.5%
Calcium 6.2% Iron 24.2%
*Based on a 2000 Calorie diet
In small saucepan combine vinegar, sugar, and mirin, sake, or dry sherry; bring to boil.
Stir vinegar mixture into cooked rice; let rice mixture cool slightly.
Line 8x8x2-inch pan with waxed paper.
Arrange enough of the cucumber slices to form a single layer in bottom of pan, overlapping slightly.
Carefully spread half the rice mixture over cucumber.
Arrange smoked fish atop rice in pan.
Spread remaining rice atop fish.
Cover with waxed paper.
Place a second 8x8x2-inch pan atop and press very firmly to compact mixture.
Remove top pan.
Chill several hours.
Remove top waxed paper and invert rice-salmon-cucumber mixture onto serving plate.
Remove remaining waxed paper.
Cut into pieces to serve.