oshizushi

Name: oshizushi
Ingredients: 1 cup cooked sushi rice; 1/2 cup imitation crab (can also use cooked shrimp, or cured salmon/mackerel – sliced lengthwise); optional layers:; nori; fresh cucumber (very thinly sliced); avocado (thinly sliced); rice vinegar (for coating wooden oshibako and dipping fingers)

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Ingredients

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1 cup cooked sushi rice1/2 cup imitation crab (can also use cooked shrimp, or cured salmon/mackerel – sliced lengthwise)optional layers:norifresh cucumber (very thinly sliced)avocado (thinly sliced)rice vinegar (for coating wooden oshibako and dipping fingers)

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Instructions

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Step 1

First, completely coat the inside of your oshibako with rice vinegar to prevent the ingredients from sticking.

Step 2

Line the bottom of the oshibako with a layer of imitation crab.

Step 3

Then, if you like, add layers of avocado, cucumber and nori. (Make sure to leave room for the rice.)

Step 4

Wet your fingers with rice vinegar. Cover the ingredients with an even layer of rice…all the way into the corners. Keep the rice below the rim of the box.

Step 5

Firmly press the ingredients together with the cover of the oshibako so they are tightly packed.

Step 6

Remove the pressed sushi from the oshibako and slice into pieces.

Step 7

Arrange the pieces on a plate or in a bento box with imitation crab side up. Enjoy!