Quote: Salmon Battera Pressed Sushi Ingredients (Serves 4) \*1 block salmon fillet for sashimi (150g) \*2 tsp salt \*1/2 cup / 100ml vinegar \*1/2 tbsp sugar \*1/4 tsp light soy sauce \*1 cup / 200ml rice \*3 tbsp vinegar \*1 tbsp sugar \*1/2 tsp (or less) salt \*1 tbsp yuzu juice \*10 shiso leaves \*1 cucumber \*1 tbsp roasted sesame seeds 1. Sprinkle salt on both sides of the salmon. Put it on a tray, and let it stand for 30 minutes in the refrigerator. 2. Rinse the salmon under running water to remove the salt and carefully pat it dry. 3. Combine the vinegar, sugar, and light soy sauce in a bow to make the marinade. Place the salmon in the marinade, cover it with plastic wrap, and refrigerate it for about 40 minutes. 4. Cut the cucumber in half lengthwise, and remove the seeds and chop it coarsely. 5. Roughly chop the shiso leaves. 6. Cook slightly firmer rice and prepare the sushi vinegar by mixing together the vinegar, sugar, salt and yuzu juice. 7. Add the sushi vinegar to the firmly cooked rice and fold the rice in a slicing motion. 8. Once the rice has cooled, add the cucumber, sesame seeds, and shiso leaves. 9. Cut the marinated salmon horizontally into quarters. Lay plastic wrap in a glass mold and fill the mold with sushi rice and level it. 10. Put the two slices of salmon over the rice and cover it with plastic wrap, and press it using the bottom of a bowl. 11. When it's firm, remove the sushi from the mold and cut it into bite-sized pieces without removing the plastic. After the pieces have been cut, remove the plastic wrap, and serve.