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Tag Archives: Smoked Salmon

Pressed Smoked Salmon Sushi

Smoked Salmon Oshi-Zushi

Oshi-Zushi (pressed sushi) is always fun to make and is also tasty, especially when the rice is cooked in a Kamado-san. You can see in the photo how each grain retains its shape and is shiny after the sushi is pressed. The traditional hinoki wood sushi mold makes the process so easy and brings beautiful results.

Here’s my quick oshi-zushi recipe, which can be made with something I normally stock in my fridge…smoked salmon, radish, and shiso leaves. If you don’t have access to shiso leaves, you can substitute with arugula or simply omit it.

If you want to add Mochi Mugi barley to the rice, simply add a packet of Mochi Mugi to the rice and increase the water by 1/2 cup (120 ml) and cook together.


Penne with Smoked Tasmanian Ocean Trout in Yuzu Sansho Cream Sauce

This is a great dish to entertain a group of people at brunch or lunch, as it takes no time to prepare and it also makes a beautiful presentation. The sauce is cooked in the donabe, and once the pasta is added, you can serve right out of it. Sautéed napa cabbage adds the natural sweetness to the dish. Smoked Tasmanian ocean trout (you can substitute with high quality smoked salmon) is cooked very briefly at the end, so you can enjoy its pure flavor. Yuzu and sansho gives the beautiful aroma and a little kick to this creamy dish.


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