Time: 35 min.
Complexity: easily
Servings: 4

Osaka Style Boxed Sushi - detailed recipe.

Ingredients:

• 450 g of sushi-grade tuna, salmon, yellowtail, or sea bass
• 110 g of peeled boiled snow crab meat from the claws
• 6 cups of boiled sushi rice with vinegar
• 4 sheets of nori (seaweed), approximately 13 - 18 cm in size.
• 4 tsp tobiko (flying fish roe)
• 4 teaspoons mayonnaise
• Additional equipment: Oshi-bako – a wooden box for shaping ingredients into a rectangular shape

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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rice, tuna, salmon, red snapper, crab meat, mayonnaise

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Preparation:

Step 1
• Slice the fish thinly (0.3 cm) across the grain. Using the inside perimeter of the oshi-bako as a template, place it over the sliced ​​fish and trim the edges so the slices fit into the box.
Step 2
• First, place a sheet of nori in the oshi-bako, then the first layer of fish. Then, evenly spread a layer of crab meat (30 grams). Then add a teaspoon of tobiko and mayonnaise, followed by 1 cup of sushi rice. The final layer is fish. Press the lid down to compact the sushi.
  
  Turn the box over to reveal the sushi, then cut it into 6 equal slices crosswise, then in half lengthwise to make 12 pieces. Repeat this process 3 more times to make 48 rectangular sushi. Keep the sushi refrigerated until serving.

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