Smoked Salmon Oshizushi (Pressed Sushi) For Parties

• 1 1/2 rice cooker cups' worth Sushi rice
• 1 tbsp Toasted white sesame seeds
• 50 grams Smoked salmon
• 4 Shiso leaves
• 1/2 Cucumber
• 1 Usuyaki tamago (very thin omelette)
• 1 Salmon caviar (ikura)

1. Before cutting the milk carton as shown in the photo, make 2 lines with a magic marker on the inside of the carton: on 2.5 cm from the bottom and one 5 cm from the bottom.
2. (See the photo in Step 2)
3. Line the carton with plastic wrap.
4. The lines are guidelines when you pack in the rice.
5. Mix the sesame seeds with the sushi rice.
6. Thinly slice the cucumber.
7. Cook a sheet of usuyaki tamago and shred it finely to make kinshi tamago.
8. (I add a bit of sugar to the egg.)
9. Line the bottom of the carton/mold with smoked salmon, leaving no gaps.
10. Layer a shiso leaf on top.
11. Stuff in the sushi rice with sesame seeds up to the bottom line.
12. Add some kinshi tamago and a layer of cucumber slices.
13. Pack in more sushi rice up to the top line.
14. Squeeze the carton from all sides to neaten up the molded rice.
15. Leave for a while.
16. Invert the carton to take out the molded rice.
17. Peel off the plastic wrap, and cut into 12 portions.
18. Wet the knife each time you cut a slice.
19. Transfer to a serving plate, top with some ikura (salmon caviar) and it's done.

rice cooker, white sesame seeds, salmon, leaves, cucumber, usuyaki, salmon

Taken from cookpad.com/uk/recipes/188233-smoked-salmon-oshizushi-pressed-sushi-for-parties (may not work)