SALMON BOZUSHI

This is it, our final Japanese dish showcasing shiso leaves. Again, Debbie, Domo Arigato for the inspiration. Obviously sashimi grade salmon was used for this dish.
Just for a brief fyi: http://www.thenibble.com/REVIEWS/MAIN/fish/seafood/sushi-glossary.asp#b

BOZUSHI ("STICK"/ROD SUSHI)
Bosushi is pressed into a long, candy bar-type shape and then cut up into bite-size pieces.

SUSHI means
Su: Rice vinegar. Part of the derivation of the word, sushi. Rice is shi in Japanese.

W/c means sushi doesn't necessarily mean raw fish on rice. You can be as creative as you want. You can make vegan sushi as well.


This is my sushi recipe. There are a lot of variations/versions of sushi rice so make what ever you think will best suit you.

Ingredients
4 cups sushi rice (I use Nishiki brand)
1 cup rice wine vinegar
1/4 cup mirin


Directions
1. Wash rice at least 2 times or until water is clear. Every rice calls for different rice and water ratio so follow the measurements/ instructions of the brand of rice you bought.

2. Cook rice in rice cooker. I highly recommend a rice cooker. If you don't have a rice cooker, cook rice in a pot.

3. Fold in vinegar and mirin with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.

At this stage you'll be making a salmon bozushi:

Note: I spread a little of Japanese spicy mayo. (Store bought) before adding the shiso leaves.

4. Slice the salmon thin, lengthwise.

5. Put a 1/2 cup of rice at the center of a large piece of clear wrap then start spreading and pressing the rice until it forms into a stick/rod and firm enough to keep its shape. Optional: spread spicy mayo.

5. Spread your shiso leaves across the top of your shaped sushi. I used at least 3 shiso leaves here. It'll depend on the size of your leaves.

6. Over the shiso leaves, arrange the salmon, overlapping each slices slightly, just so no rice will be exposed.

7.Then wrap the stick/rod firmly in the clear wrap.

8. Cut in bite sizes and serve w/ soy sauce and wasabi.

Sashimi Grade Salmon

Shiso Leaf

Bozushi in the wrapped stage

Cut Bozushi into bite sizes and top w/ fish roe (optional)

Kanpai!

Really, really delicious!