Box sushi

Over the past few years, partly as a result of globalization, it is increasingly easy to try traditional dishes from all around the world, recipes in which the combinations of ingredients offer unique taste experiences, perfect for seducing the palates of the most discerning and adventurous of your guests. If you don’t want to make something mundane today, then we have just the thing for you: our recipe comes straight from Japan, and is a reinterpretation of a classic Japanese dish, the ‘oshi sushi’ or ‘box’ sushi. If you follow our chef’s guidance, step-by-step, you will magically transform yourself into a Japanese chef, and make an oshi sushi which will be a great success and will demand the attention of everyone by bringing the food and flavours of far-off lands direct to your home. Can we expect greater success than this?

Prepare the rice for the sushi. We will make this particular type of sushi with two sets of ingredients: one with avocado and shitake mushroom; the other will be with Nori seaweed and cooked prawns. Peel the prawns and skewer with a toothpick so that they are straight. Boil some water and submerge them for less than a minute. Remove the heads of the prawns, remove the toothpicks, and cut them in half. Get yourself a sushi ‘box’ (oshi sushi) and fill it with half the portion of rice. Press down a little, then add a layer of seaweed cut to the size of the box. Add the remaining rice so that the two rice layers are 1 cm high. Press down lightly. Now place the prawn halves on the rice. Make sure that everything is very compact and does not protrude over the edge. Now press firmly for 30 seconds. Then remove the sides of the wooden box mould, and finally remove the top of the mould. Do much the same with the avocado and shitake mushrooms: fill the mould with same amount of rice as you used for the shrimp. Press lightly, then add the avocado slices, press some rice on top, then add eight slices of mushroom. Press firmly for a few seconds and then remove the mould. Serve cut into eight parts.