Osaka Style Sushi

1. 1

   Cut the fish into thin slices (1/8-inch) against the grain.

2. 2

   Using the outside perimeter of the oshibako as a template, place it on top of the sliced fish and cut the edges of the fish to fit inside the box.

3. 3

   First put a sheet of nori inside the oshibako, and top with the first layer of fish.

4. 4

   Then evenly spread a layer of 1-ounce of snow crab.

5. 5

   Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice.

6. 6

   Finish with another layer of fish.

7. 7

   Then press the oshibako lid to compress and mold the sushi.

8. 8

   Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces.

9. 9

   Repeat process for 3 more times to yield 48 rectangular sushi.

10. 10

    Keep sushi cold until ready to serve.

11. 11

    Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Rice Balls, Maki, and Nigiri Sushi.

12. 12

    Also refer to the Sushi Rice recipe as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.