Sweet Tuna and Snow Peas Pressed Sushi offers contrasting texture: crunchy snow peas; soft, slightly sweet tuna; and chewy vinegared sushi rice. Make this appealing pressed sushi an hour or two ahead and keep it covered in a cool corner of the kitchen.
Special sushi tools: Sushi mold that makes 5 pieces
Preparation time: 30 minutes
Cooking time: 5 minutes
Yield: 20 pieces
1 teaspoon vegetable oil
1 can (6 ounces) albacore tuna, packed in water
4 teaspoons sugar
4 teaspoons soy sauce
2 tablespoons sake
1/4 pound snow peas
2 teaspoons mirin
4 cups prepared sushi rice
1 tablespoon reroasted white sesame seeds
Drain the tuna well.
Pour the oil into a nonstick frying pan and place it over medium heat.
After the pan is hot, add the tuna, sugar, and soy sauce.
Cook for about 1 minute, breaking the tuna into smaller pieces.
Add the sake and continue breaking the tuna into the smallest flakes possible, while cooking for another 4 to 5 minutes.
Remove the tuna from the heat and let cool.
Remove the strings from the snow peas and sliver them.
Bring a pan of lightly salted water to a boil and plunge the snow peas into the water for 15 seconds or so.
Drain and then plunge them into a bowl of ice water to stop the cooking and set their color.
Drain well, pat them dry, and season with the mirin.
Wipe all three parts of the sushi mold with a damp towel.
Using damp fingertips, pick up and spread about 1/2 cup (about 3 ounces) of the sushi rice evenly across the bottom of the mold.
Press down with the lid.
Remove the lid and wipe it off with a damp towel.
Spread one-fourth of the cooked and flaked tuna evenly over the rice.
Layer another 1/2 cup of sushi rice evenly over the tuna.
Put small portions of the rice on top of the tuna and then spread it out.
Press down with the lid.
Pat the snow peas dry.
Top the rice with one-fourth of the dried snow peas and then sprinkle with one-fourth of the sesame seeds.
Press down with the lid a final time.
Remove the lid.
Using the knife guides on the mold, partially slice the sushi into 5 pieces, wiping your knife on a damp cloth before each slice.
Unmold the sushi by pressing down with the lid while pulling up on its sides.
Finish slicing the sushi pieces apart, wiping your knife before each cut.
Make 3 more pressed sushi by following Steps 11 through 24.
Don’t use wet ingredients in sushi, or the rice gets soggy. Be sure that the tuna and snow peas are fairly dry before putting them on the rice when making this pressed sushi.
Per piece: Calories 72 (From fat 7); Fat 1g (Saturated 0g); Cholesterol 3mg; Sodium 129mg; Carbohydrate 12g (Dietary fiber 0g); Protein 3g.
