Masuzushi / pressed salmon sushi wrapped with bamboo leaves

A specialty of Toyama, my hometown prefecture, this pressed sushi with masu salmon is wrapped in bamboo leaves and comes in a magewappa round wooden container. It has also been a favorite ekiben (lit. train station bento) of Toyama since 1912, and is a popular souvenir with tourists and business travelers. Masuzushi is traditionally made with sakura masu (Oncorhynchus masou) that come back to the main river running through the prefecture to the Sea of Japan, and more than a dozen long-established masuzushi specialty shops are found near the river off the city center even today. Each shop's masuzushi has slightly different characteristics, and many locals have their favorite shop. Salmon is first treated with salt and then sugar and vinegar, and finally assembled with sushi rice and bamboo leaves. Yet the sushi is not ready for consumption at this point, as it must be pressed for hours to achieve the delicate blend of taste, aroma and texture.

The recipe below is my most successful attempt so far to recreate the masuzushi from a shop I like in Toyama. I use a stainless flour sifter and pie mold bottom as a magewappa substitute, and dried bamboo leaves for chimaki zongzi as a substitute for fresh bamboo leaves.

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

Horenso, moyashi, sumookusaamon no ohitashi / spinach, mung bean sprouts and smoked salmon marinated in light broth

Alderwood smoked salmon, a local specialty, works as a great addition to enhance the flavor, aroma and texture of ohitashi, a simple vegetable dish. Soaking the smoked salmon takes away some of the sodium, so this is a good way to enjoy smoked salmon if you miss it because of following a low-sodium diet. Make sure to use only a small amount of smoked salmon -- the main characters of this dish are vegetables, and overuse of smoked salmon could make it taste fishy. This recipe also works as a quick, reduced-sodium version of a past recipe featuring shiozake salted salmon, shungiku garland chrysanthemum and moyashi mung bean sprouts. 

1/2 of recipe:
27 calories; 4.3 g protein; 0.9 g fat; 1.7 g carbohydrate; 0.5 g net carbs; 102 mg sodium; 4 mg cholesterol; 1.2 g fiber

Sake to hijiki no itameni / salmon saute with hijiki seaweed

A rich dish that combines the deep flavors of salmon and hijiki. A small amount is very satisfying due to the strong flavoring and sauteed salmon. Great with rice and drinks. Also makes a delicious bento item.

1/3 of recipe:
134 calories; 15.3 g protein; 4.0 g fat; 5.6 g carbohydrate; 4.9 g net carbs; 208 mg sodium (with 50% reduced-sodium soy sauce; 284 mg with regular soy sauce); 37 mg cholesterol; 0.7 g fiber

Sake no kasuzuke / grilled salmon marinated in sake lees

Aromatic sake lees make a great marinade for all sorts of things including vegetables, seafood and meat. Here is one example with salmon, the classic choice for seafood kasuzuke. When used with shiozake salted salmon, this also works to desalinate the fish while imparting a nice aromatic flavor.

Sake no karaage marine / marinated deep-fried salmon (white wine vinegar version)

Marinade based on white wine vinegar has a soft edge, making this a pleasant chilled dish in summer. Lemon and onion slices also neutralize the oily taste of deep-fried salmon while adding a refreshing note. Great as an appetizer with both Asian and Western food.

Sake to tofu no komatsuna suigyoza / shuijiao boiled dumplings with salmon and tofu in komatsuna wrappers

Very comforting dumplings with salmon in season and vegetables from the garden. Tofu contributes to the gentle taste.

Shiozake to piiman no amazubitashi / grilled salted salmon and green pepper marinated in sweetened rice vinegar

Grilled salmon is paired with juicy grilled green pepper and green onions. Dashi tones down the sweetened rice vinegar marinade and gives grilled ingredients a refreshing, light taste. 

Shungiku, moyashi, shiozake no ohitashi / garland chrysanthemum, bean sprouts and grilled salted salmon marinated in light broth

A great combination! Tangy chrysanthemum, crispy bean sprouts and flavorful grilled salted salmon are infused with dashi, resulting in a delightful small dish.

Sake no chanchanyaki / salmon and vegetable saute with miso sauce

A regional dish from Hokkaido that includes salmon, cabbage, onions and other vegetables. Sweetened miso sauce sends off an appetizing aroma as you cook – take the frying pan to the table or cook on a tabletop griddle and enjoy the dish as it cooks.

Sake to kinoko no mushiyaki, shoyu-aji / steam-sauteed salmon and mushrooms, soy sauce flavor

A quick steam saute of fall salmon and mushrooms in slightly sweet soy sauce.

Sakechazuke (dashi) / rice with grilled salted salmon in broth

A dashi version of ochazuke with grilled salted salmon. Light and warm, and gentle on your stomach.

Sake no shoyu sotee, daikon oroshi zoe / salmon soy sauce saute, with grated daikon radish

Crispy saute lightly flavored with soy sauce and sake. Grated daikon and finely chopped green onion add mildly pungent spiciness while lemon gives a zesty, fruity note.

Ishikari-nabe / Ishikari hot pot with salmon, tofu and vegetables

A specialty nabe hot pot from the Ishikari region in Hokkaido. Along with salmon, produce for which Hokkaido is famous -- potatoes, onions and cabbage, and even butter as an option -- are added, making this dish unique.

Sake no suigyoza / shuijiao boiled dumplings with salmon

Juicy salmon dumplings are very satisfying. This can be the main dish of the day or a tasty appetizer for a group of people.

Sake no misoni / salmon simmered in miso sauce

Slightly sweet miso sauce makes this salmon dish a perfect companion for steamed rice.