Pressed Salmon Sushi

These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart.

Ingredients: Rice (about 30 bite-size pieces)

2 1/2 cups short-grain white rice
2 3/4 cups water
5 tablespoons rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt

Directions: Rice

1. In a bowl, place the rice and enough water to cover it. Wash the rice by stirring it and draining it. Do this three more times or until the water becomes almost clear. Let the rice soak for 20 minutes.Drain rice.

2. In a pot, combine the rice and 2 3/4 cups water. Bring to a boil over medium heat. Cover and cook for 5 minutes. Turn the heat to low and cook 10 minutes more. Turn the heat off and let the rice steam for 10 minutes.

3. In a saucepan, combine the vinegar, sugar, and salt. Stir over low heat until the sugar and salt dissolve.

4. Transfer the rice to a large bowl. With large cutting movements, use a wooden spoon to toss the rice without mashing it. Sprinkle the vinegar mixture onto the rice as you toss to coat the grains. Fan the rice to cool it as you mix it. Cover with a clean, damp dish towel.

Ingredients: Topping (about 30 bite-size pieces)

3/4 cup mayonnaise
2 teaspoons liquid hot sauce
Dash of cayenne pepper
1 teaspoon dark sesame oil
2 cups arugula leaves or 18 Shiso leaves
12 ounces smoked salmon
3 scallions, finely chopped
Soy sauce (for dipping)

Directions: Topping

1. Set a 9-by-13-inch pan on the counter. Line the bottom with 2 pieces of plastic wrap, letting 8 inches hang over all sides. With moist hands, place half the sushi rice in the bottom of the pan. Press lightly to make a smooth layer.

2. In a bowl, stir together the mayonnaise, hot sauce, cayenne, and sesame oil. Spread half the mayonnaise mixture on the rice.
3. Add half the arugula or shiso leaves and half the salmon slices.
4. Repeat with the remaining rice, mayonnaise mixture, arugula, and salmon. Fold the extra plastic wrap over the top layer. Place a large book on top and gently apply pressure. Set aside for at least 15 minutes or for up to 1 hour.
5. Open the plastic wrap and use it to lift out the sushi. Set it on a cutting board. With a wet paper towel, moisten the edge of a sharp knife. Cut sushi into pieces about 1 by 2 inches each. Sprinkle with scallions. Serve with soy sauce.

Eriko’s Simmered EggplantThis

This is a classic Japanese home style preparation for eggplant. The dish is served hot or cold. The eggplants are first scored and then soaked in water to remove some of the natural bitterness and then patted dry. They are then sautéed in oil and a bit of sugar to form a sweet crust.

Ingredients: Serves 4

6 Japanese or Italian eggplants (small and narrow)
2 teaspoons salt
3 cups water
3 tablespoons canola oil
1 tablespoons sugar
1 small dried red pepper, chopped or ¼ teaspoon red pepper flakes
1 cup water
2 1/2 tablespoons soy sauce
Aluminum foil

Directions:

1. Cut eggplant in half length-wise. Lightly score the skin-side with hatch-marks.

2. In a large bowl add water and salt. Add eggplant and soak for 10 minutes.

3. Remove eggplant and dry thoroughly with paper towels.

4. In a large sauce pan, heat the oil.

5. Place skin side down and fry for 2 minutes until skin begins to separate and turn light brown. Turn over and cook an additional 2 minutes.

6. Add sugar and continue to cook the eggplant, turning once, until crust begins to form.

7. Add 1 cup of water and the dried red pepper.