Cook Time
25 min
Yields
1 serving
Recipe courtesy of Guy Rubino, Rain Lounge.
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ingredients
Pressed Vegetable Sushi
1
charred red pepper, skin removed
1
charred yellow pepper, skin removed
6
asparagus, spears
4
large oyster mushroom
1 ½
cup jasmine rice
1 ½
cup cooked sushi
Marinade
2
Tbsp vegetable oil
2
Tbsp soy sauce
1
Tbsp mirin
1
Tbsp fish sauce
3
bottle shiso
3
Tbsp cilantro
3
Tbsp parsley
1
Tbsp rice vinegar
1
Tbsp sesame oil
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directions
Step 1
Marinate vegetables for ten minutes, then sear or grill until slighted cooked.
Step 2
Remove & season vegetables.
Build your layers in the press box starting with the rice first.
Step 3
Add one of the vegetables. Repeat this step until all of the vegetables are gone adding a layer of rice between each vegetable.
Step 4
The last layer should be rice. Use the press box lid to push down on your layers. Lift the walls of the box off, leaving the pressed rice.
Step 5
Garnish with salmon roe.
Step 6
Combine all ingredients for marinade except seasoning into a big bowl.