Osaka Style Boxed Sushi Square Rolls – A detailed recipe for cooking. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr tuna, salmon, yellowtail or sea bass for sushi
- 110 gr. peeled crab meat of snow crab from claw
- 6 tbsp. boiled rice for sushi with vinegar
- 4 sheets of nori (seaweed), approximately 13-18 cm.
- 4 tsp tobiko (flying fish roe)
- 4 tsp mayonnaise
- Additional equipment: Axis-bako – wooden rectangle shaped ingredient box
Recipes with similar ingredients: rice, tuna, salmon, red snapper, crab meat, mayonnaise
Recipe preparation:
- Cut the fish into thin slices (0.3 cm.) Across the fibers. Using the inside perimeter of the baco axis as a template, put it on chopped fish and trim the edges so that the slices fit in a box.
- First put a sheet of nori in the baco axis, then the first layer of fish. After that, evenly distribute the layer of crab meat (30 gr.). Then put a teaspoon of tobiko and mayonnaise, and on top 1 a glass of rice for sushi. The last layer is fish. Press the blank lid to tamp sushi. Turn the box over to put the workpiece, and cut it into 6 equal slices across, and then cut in half lengthwise to make 12 pieces. Repeat the same action 3 more times to get 48 rectangular sushi. Before serve keep sushi in the cold.
