Makes 1 block (16 pieces)



Oshi-zushi (pressed sushi) like this, or Bo-zushi (log sushi) will keep for up to 36 hours – as a result, they are the best-selling items at all Japanese airports. Travellers buy them for Japanese friends living abroad as a reminder of the true taste of Japan. They are easy to make and can be made the day before.

INGREDIENTS:
½ quantity vinegared rice (sumeshi)

Hand vinegar:
2 tablespoons Japanese rice vinegar
125 water

Toppings:
150 g smoked rainbow trout or smoked salmon, thickly sliced
2 slices lemon, cut into 16 fan-shaped pieces

To serve:
Pickled ginger
Japanese soy sauce (shoyu)

A wooden mould or rectangular plastic container, 18x12x5cm

HOW TO MAKE:
1. Make the vinegared rice (sumeshi). Mix the hand vinegar ingredients in a small bowl and set aside.
2. Lay the smoked trout or salmon slices evenly in the bottom of a wet wooden mould. Alternatively, use a rectangular container lined with a piece of clingfilm large enough for the edges to hang out of the container.
3. Wet your hands in the hand vinegar, transfer the vinegared rice into the mould and press it firmly and evenly into the mould. Put the wet wooden lid on top. If using a plastic container, fold in the clingfilm to cover the rice and top with a piece cardboard just big enough to cover the rice, and put a weigh on top. Leave in a cool place (but never refrigerate) for 2-3 hours or overnight.
4. When ready to serve, remove from the container and unwrap any clingfilm. Take a very sharp knife and wipe it with a vinegar-soaked cloth or piece of kitchen paper. Cut the block of sushi into 4 lengthways, then in 4 crossways, making 16 pieces.
5. Arrange on a large serving plate. Put a fan-shaped piece of lemon on top. Serve with pickled ginger and a little Japanese soy sauce.