Recipe : Smoked Salmon Batterazushi

While mackerel is the traditional topping, the battera press allows for all kinds of modern takes and substitutions. In place of the fish, try a thin crepe of omelette, thinly sliced pickled vegetables, or even sugared fruit.

In our first collaboration together as cooks, Saehee, Jaimie, and I came up with a battera of smoked salmon over herbed sushi rice, our take on the old bagel and lox.

Smoked Salmon Batterazushi
makes 4 battera

2 go (rice cooker cups) short-grain Japanese rice, cooked
1/4 cup rice vinegar
1 tbsp white sugar
1 1/4 tsp sea salt
1/4 cup mixed herbs, chopped (dill, cilantro, and/or parsley work well)
8 oz. sliced smoked salmon

Warm the rice vinegar, sugar, and salt over low heat until fully dissolved. Mix with warm cooked rice until well incorporated. Then add the chopped herbs and mix well.

Rinse battera press in water or line with plastic wrap to make removal and clean up easier. With the press sitting on the counter, remove the piece that fits inside the frame and place a layer of smoked salmon covering the full dimensions of the frame. Add about a quarter of the rice mixture, so that the frame is filled but not overflowing, then place the press piece on top. Using your full weight, press down as hard as you can. To remove, push the press piece down as you lift the frame off. The sushi will now be sandwiched between the base and top. Flip the whole thing over and remove the base from the top to reveal the sushi. Slice into 6 pieces and serve.