Osaka Style Sushi Food
OSAKA STYLE SUSHI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 4 servings of 12 "fingers" each
Number Of Ingredients 7
Steps:
- Cut the fish into thin slices (1/8-inch) against the grain. Using the outside perimeter of the oshibako as a template, place it on top of the sliced fish and cut the edges of the fish to fit inside the box.
- First put a sheet of nori inside the oshibako, and top with the first layer of fish. Then evenly spread a layer of 1-ounce of snow crab. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice. Finish with another layer of fish. Then press the oshibako lid to compress and mold the sushi.
- Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces. Repeat process for 3 more times to yield 48 rectangular sushi. Keep sushi cold until ready to serve.
- Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Rice Balls, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.
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- Takoyaki. If there’s one food that’s entirely associated with Osaka, it’s the fried and diced octopus balls known as takoyaki. The crispy, seasoned batter on the outside complements the gooey soft inside and is covered with a combination of sticky sweet sauce, bonito flakes, mayonnaise, and powdered seaweed before serving.
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- Kushikatsu. Also known as kushiage, these fried vegetable and meat skewers are said to have originated in the Shinsekai district of Osaka, a district that should be top of any food lovers trip to Osaka.
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