Friday, August 2, 2013

Molded or pressed "steak" sushi ステーキの押し寿司

The last time I made pressed sushi or "oshizushi" 押し寿司, I warned that my wife was interested in making oshizushi that represented “outside-the-box” thinking. It took a long time but here is one of those attempts. My wife came up with the idea and I executed it. I used leftover flat iron steak to make this “meat” sushi.

We are not sure we liked this. I may have to work on the different variations. In addition to steak,
I also layered perilla leaves and a thin omelet made from 4 egg yolks. Only reason I made this rather deadly but bright yellow omelet was because my wife made quick bread which required egg whites making 4 left over yolks (see picture below).
Rice: I made sushi rice using sushi vinegar from the bottle.
Steak: I thinly sliced medium rare flat iron steaks. I marinated this in a mixture of grated garlic and soy sauce for a few hours. On hindsight, this may have made the taste of the meat too strong.
Omelet: I just scrambled the 4 left over egg yolks, seasoned with a bit of sugar and salt. Using my square frying pan on a very low flame and with a lid, I cooked it slowly for 5 minutes until the surface was dry.

Using the mold for oshizushi, I first put in a few layers of steak slices (marinade squeezed out), then perilla leaves, followed by the omelet cut to fit the mold. I added the sushi rice and pressed it firmly.  After cutting it to small pieces, I garnished it with white roasted sesame seeds and a side of pickled ginger.

This is certainly edible but we did not particularly care for it. The meat seemed to over power the subtle flavor of the vinegared rice. Maybe I should not marinate the steak. I suggested we could make this type of sushi with “luncheon meat” (Japanese euphemism for “Spam” the magic pork product from Hormel) but that was immediately voted down.

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