Mosaic Sushi

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Combine 4 tablespoons unseasoned rice vinegar, 2 tablespoons sugar and 1 teaspoon Diamond Crystal kosher salt in a small pan. Heat over medium until boiling and the sugar dissolves completely. Let it cool. (Microwaving for 1 minute, or until the sugar dissolves, also works.)
2. Spread 3½ cups freshly cooked short-grain rice in a moistened sushi oke or on a baking sheet. Drizzle the vinegar mixture over it, then fold with a rice paddle at a 45-degree angle, fanning while you mix, until the rice cools to body temperature.
3. Mix in toasted white sesame seeds gently.
4. Line a 7½ x 7½ inch (19 x 19 cm) box with parchment. Press the rice firmly and evenly into it, moistening the scraper, without mashing the grains.
5. Cut the rice into 1⅓ inch (3.5 cm) squares: slice lengthwise, rotate 90 degrees, and slice again. Then press each cut side to separate and compress the cubes.
6. Cut the toppings into squares slightly larger than the cubes, about 3.6 cm. Slice the sashimi (salmon, tuna, scallop) about ⅛–¼ inch thick, cut into squares, and arrange over the rice cubes with the cooked shrimp, sashimi shrimp, surf clam, tamagoyaki, cucumber, snap peas, okra and radish, then add the ikura, green peas, and garnishes.

Summarized from Just One Cookbook's video. Watch it for the details.

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