Whole recipe: 1,139 calories; 58.5 g protein; 10.4 g fat; 187.0 g carbohydrate; 185.5 g net carbs; 354 mg sodium (with shiokoji salted rice malt for sushi rice; 674 mg with kosher salt for sushi rice); 99 mg cholesterol; 1.5 g fiber
1/4 of recipe: 285 calories; 14.6 g protein; 2.6 g fat; 46.7 g carbohydrate; 46.3 g net carbs; 88 mg sodium (with shiokoji salted rice malt for sushi rice; 169 mg with kosher salt for sushi rice); 25 mg cholesterol; 0.4 g fiber
For masuzushi pressed salmon sushi
Sumeshi sushi rice made with 1.5 cups (270 cc) rice
Approx. 200 g sake no sujime salmon treated with salt and vinegar (below)
10-14 bamboo leaves (not in photo)
1-2 tbsp rice vinegar (to boil dry bamboo leaves; not in photo)
For sake no sujime (salmon treated with salt and vinegar)
3/4 tsp salt (to sprinkle on salmon; 2 g kosher salt in photo)
150 cc rice vinegar
1 1/2 tbsp sugar
200 cc rice vinegar (to rinse salted salmon slices)
First prepare salmon.
Skin & debone, and sogigiri slice salmon at a slant.
Meanwhile, in a shallow container, prepare sweetened vinegar (add sugar to rice vinegar, and mix well).
When ready to proceed, rinse salted salmon by dipping salmon slices in plain rice vinegar, and put in sweetened vinegar.
In the meantime, cook rice for sushi rice.
While cooking rice for sumeshi, prepare bamboo leaves.
Cut leaves into a suitable length (diameter of mold + several centimeters) to wrap sushi.
When ready to assemble, towel dry each bamboo leaf.
In a mold, put plastic film wrap, and radially lay bamboo leaves.
Prepare sushi rice (mix rice and sushi vinegar).
Put sushi rice.
Press down with spatula.
Quickly put salmon slices on paper towel to absorb dripping sweetened vinegar, and lay on top of sushi rice.
Fold down bamboo leaves.
When ready to eat, remove from mold.
(Myoga Japanese ginger leaf is used as a kaishiki liner in photo.)
- Sushi rice needs to be warm when put in the mold. Have everything (salmon and mold with bamboo leaves) ready before mixing sushi vinegar into hot steamed rice!
- Salmon prep (through salting or marinating in sweetened vinegar) can be done ahead of time, even one day in advance. When using fatty species such as king salmon, marinating it longer in sweetened vinegar helps to eliminate the greasy taste.
- This sushi is eaten at room temperature or slightly cooler.
- If using wild-caught salmon, buy a commercially frozen fillet as a precaution against anisakis, a parasite that is said to die when frozen below -20 C (-4 F) for an extended time (24 hours to 7 days; suggested period varies by source), a condition impossible to achieve with a home freezer. Another advantage of using a hard-frozen fillet is that it is easy to slice thinly when semi-thawed.
- If you prefer a slightly sweeter taste, add more sugar (1 tsp or 1 1/2 tsp) to salmon marinade.
- Leftover marinated salmon can be used for other dishes such as temarizushi sushi balls and salad.
- Dried bamboo leaves are available at Chinese and Asian grocery stores. In Japan, bright green frozen bamboo leaves can be purchased.
- Among nutrition values, figures other than sodium do not include rice vinegar and sugar absorbed during salmon prep. The sodium figure would significantly increase when using store-bought sushi vinegar or due to the type of salt used for sushi rice prep. (The sumeshi above uses homemade sushi vinegar made of shiokoji salted rice malt.)
- Going back in time, masuzushi's original form is listed as a regional narezushi fermented rice and fish dish in Engishiki, a 10th century book about laws and customs. By the 18th century, a quick version using the vinegar of today was developed.
- Masuzushi is not typically made at home and is something you would buy as a special deli-type meal or as a souvenir.