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Hako Sushi (箱寿司) – Layered Sushi from a Box Mold
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Hako Sushi (箱寿司) – Layered Sushi from a Box Mold
Laura Chen
4
45 Minuten
20 Minuten
590
Japanese
Main course
You layer hako sushi from Osaka in a square wooden mold: rice, salmon, tuna, avocado and cucumber, then more rice. After pressing, you cut the block into equal pieces. The vinegared rice tastes sweet and sour, and the fish is mild.
Ingredients
- 400 g sushi rice
- 480 ml water
- 60 ml rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 200 g fresh salmon, cut into thin slices
- 200 g fresh tuna, cut into thin slices
- 1 avocado, cut into thin slices
- 1 cucumber, cut into thin strips
- 1 sheet nori, cut into strips
- 1 tsp neutral oil
- Soy sauce for serving
- Wasabi for serving
- Pickled ginger for serving
Instructions
- Cook the rice according to the package instructions. While it cooks, heat the rice vinegar, sugar and salt in a small pot until the sugar and salt have dissolved.
- Put the cooked rice in a large bowl and pour the vinegar mixture over it. Stir well and let it cool.
- Lightly oil the inside surfaces of the square sushi press.
- Add a layer of rice to the mold and press down firmly.
- Lay a layer of salmon on top, then a layer of tuna, followed by a layer of avocado and cucumber.
- Add another layer of rice and press down firmly again.
- Place the nori on the rice and add the last layer of rice. Press everything down firmly.
- Carefully open the mold and turn the sushi out onto a cutting board.
- Cut into equal pieces with a sharp, wet knife.
- Serve the hako sushi with soy sauce, wasabi and pickled ginger.
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More recipes: Japanese recipes · Sushi recipes · All Asian recipes