Recipes>Fish Recipes
Masu Sushi (Trout with Shiso Leaves Pressed Sushi)
by Yuki Gomi from Sushi at Home
Makes 6-8 pieces
Masu, otherwise known as trout, is the star in this inviting sushi dish, The smoked trout is wrapped in bamboo leaves with shiso leaves and sticky sushi rice.
Discover more delicious Japanese recipes
From chicken katsu to ramen
From the book
Sushi at Home
Yuki Gomi
Buy From
Introduction
Masu means ‘trout’. This oshi sushi is a very traditional regional food, originally from the Toyama prefecture in the mid-west of Japan. It is famously sold in bento boxes at stations, and is simple but very tasty. Traditionally, round wooden moulds are used, and the sushi is wrapped in bamboo leaves. It may be difficult to find bamboo leaves so I would recommend using cling film for this recipe.
Tags
Ingredients
| 6-7 | bamboo leaves or enough cling film to line the mould / cake tin |
|---|---|
| 700g | sushi rice |
| 6-8 | shiso leaves |
| l75-200g | smoked trout, sliced very thinly |
Essential kit
You will need a 20cm-diameter mould, or loose-bottomed cake tin – a spring-form Victoria sponge tin works well.
Method
If using a cake tin, remove the base and place the tin on a flat, firm surface such as a chopping board. Line the inside of the mould or cake tin with the bamboo leaves or cling film, leaving enough of the leaves or cling film at the top to cover the sushi when it is made. Put half of the rice in the mould, to a depth of 2cm, place the shiso leaves on top of the rice, and then put the rest of the rice on top. Place the trout slices evenly on top of the rice.
Fold and tuck the bamboo leaves or cling film over the top, then put the lid of the mould or base of the cake tin on top and press hard. Place a weight on top (a full jam jar is ideal) and leave in a cool place for half an hour to set. You want it to become a little bit flat and to stick together. Carefully pull the oshi sushi out of the mould or tin, unwrap the leaves or clingfilm and slice the sushi into 6-8 pieces.
Tip: You can use smoked salmon instead of smoked trout.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Japanese Recipes
View all
Max La Manna’s Quick Garlic Chilli Ramen
by Max La Manna from You Can Cook This!
Miso Chicken with Aubergines, Spring Onions and Chilli
by Rukmini Iyer from The Roasting Tin Around The World
More Fish Recipes
View all
Nadiya Hussain’s Fish and Coconut Curry
by Nadiya Hussain from Nadiya’s Quick Comforts
Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce
by Rick Stein from Rick Stein’s Christmas
More Yuki Gomi recipes
View all
Kaisen Ura Futomaki (Tuna, Salmon and Avocado with Tobiko Giant Inside-Out Roll)
by Yuki Gomi from Sushi at Home
Shime Saba Bo Sushi (Marinated Mackerel Bo Sushi)
by Yuki Gomi from Sushi at Home
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
