Sushi With Smoked Fish
|Rice grain||1 1⁄2 Cup (24 tbs) (Long, Medium, Or Short)|
|Rice vinegar/White vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Mirin/Sake/dry sherry||2 Tablespoon|
|Cucumber||1⁄2 Medium, thinly sliced|
|Smoked salmon/Other smoked fish, thinly sliced||1⁄2 Pound, thinly sliced|
Cook rice according to package directions.
In small saucepan combine vinegar, sugar, and mirin, sake, or dry sherry; bring to boil.
Stir vinegar mixture into cooked rice; let rice mixture cool slightly.
Line 8x8x2-inch pan with waxed paper.
Arrange enough of the cucumber slices to form a single layer in bottom of pan, overlapping slightly.
Carefully spread half the rice mixture over cucumber.
Arrange smoked fish atop rice in pan.
Spread remaining rice atop fish.
Cover with waxed paper.
Place a second 8x8x2-inch pan atop and press very firmly to compact mixture.
Remove top pan.
Chill several hours.
Remove top waxed paper and invert rice-salmon-cucumber mixture onto serving plate.
Remove remaining waxed paper.
Cut into pieces to serve.