Osaka Style Sushi

• 1 pound sushi quality tuna, salmon, yellowtail, or snapper
• 4 sheets nori (seaweed) approximately 5 by 7 inches
• 4 ounces cooked snow crab claws, split from shell
• 4 teaspoons tobiko (flying fish roe)
• 4 teaspoons mayonnaise
• 6 cups cooked vinegared sushi rice
• Special equipment: An oshibako (the wooden box which presses and molds the ingredients into the rectangular shape)

1. Cut the fish into thin slices (1/8-inch) against the grain.
2. 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.
3. First put a sheet of nori inside the oshibako, and top with the first layer of fish.
4. Then evenly spread a layer of 1-ounce of snow crab.
5. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice.
6. Finish with another layer of fish.
7. Then press the oshibako lid to compress and mold the sushi.
8. Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces.
9. Repeat process for 3 more times to yield 48 rectangular sushi.
10. Keep sushi cold until ready to serve.
11. 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.
12. Also refer to the Sushi Rice recipe as needed.

tuna, inches, crab claws, mayonnaise, rice, oshibako

Taken from www.foodnetwork.com/recipes/robert-irvine/osaka-style-sushi-recipe.html (may not work)