12966 Serves 8 to 12 Wed Aug 06 08:14:00 -0700 2008 Tue Feb 03 07:25:10 -0800 2009 Japanese Licensed http://www.chow.com/recipes/12966 Tue, 03 Feb 2009 15:25:10 GMT Oshi-style sushi is most often made using a wooden rectangular form; a more convenient way to mold the cake is offered in this recipe. The style is said to have originated in the Osaka-Kyoto region of Japan, using cooked or salt-preserved seafood. Due to the distance from the Sea of Japan, fresh seafood was difficult to obtain in that region in the days before refrigeration. Maguro means tuna, but feel free to substitute any type of seafood, fresh or smoked, layered between the seasoned sushi rice.

]]>

Allow the rinsed rice to drain in a colander for 1 hour. Place the drained rice in a saucepan with the cold water and kelp and bring to a boil over high heat.

When the water boils, remove and discard the kelp, cover the saucepan, reduce the heat to medium, and simmer for about 15 minutes, or until the rice is cooked and the water is absorbed.

Remove the lid, place a dishtowel over the top of the pan to absorb condensation, and replace the lid. Allow the rice to stand for 20 minutes.

Mix the vinegar, sugar, and salt together and stir to dissolve. Reserve.

Empty the cooked rice into a large bowl. Stir the rice gently in a circular motion with a wide wooden spoon while sprinkling seasoned vinegar over the rice, a little at a time. It is best to have a fan blowing on the rice while stirring or use a piece of cardboard to fan the rice.

After the rice has been seasoned and is cool, cover the bowl with a damp towel. Use within 4 hours. Do not refrigerate.

Line the bottom and sides of a 9-inch [23-cm] baking pan with plastic film, leaving enough to cover the top.

Line the bottom of the prepared pan with thin slices of tuna. Brush the top of the tuna slices with wasabi paste.

Dampen your hands and place half of the rice on top of the wasabi-seasoned tuna, molding to cover evenly. Gently compress the rice into the pan with the moistened bottom of another similar-size baking pan, compressing the volume by half.

Sprinkle on the furikake evenly to form a layer. Add the remaining half of the rice and compress as before.

Cover the sushi cake with the plastic film. Place the bottom of the other baking pan on top, and place about 5 pounds [2.3 kg] of weight, evenly distributed, in the top pan. Allow the sushi to rest at room temperature for 30 minutes.

Remove the top pan, unfold the plastic film to expose the rice, and place a clean cutting board over the top.

Invert. Lift off the baking pan and remove the plastic film. Press the toasted black sesame seeds evenly around the sides of the molded sushi cake.

With a thin, sharp knife, cut the cake into 8 to 12 slices, wiping the knife blade with a damp towel between cuts to prevent sticking. Serve a slice of sushi cake with soy sauce, wasabi paste, and pickled ginger slices.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1½ cups [360 mL] short-grain Japanese rice, rinsed gently under cold water until water runs clear

]]> 1¾ cups [420 mL] cold water

]]> One 4-inch [10-cm] square of dried kelp (konbu)

]]> ¼ cup [60 mL] rice vinegar

]]> 298 2 tablespoons [30 mL] sugar

]]> 301 1 teaspoon [5 mL] salt

]]> 6 ounces [180 g] very fresh sashimi-grade tuna, very thinly sliced

]]> 599 1 teaspoon [5 mL] wasabi powder, blended with 1 teaspoon [5 mL] dashi stock

]]> 2 cups [480 mL] seasoned sushi rice

]]> 1 teaspoon [5 mL] ao nori furikake (see Chef Notes)

]]> 300 2 teaspoons [10 mL] black sesame seeds (kuro gama), toasted 30 seconds

]]> Japanese soy sauce (shoyu), for dipping

]]> 291 Wasabi paste, for dipping

]]> 75 Pickled ginger slices, for garnish

]]>