Quick & Easy

Sushi squares

For variations on the filling, use a combination of smoked salmon (or crab meat or prawns) with cucumber, avocado and pickled vegetables. Sushi seasoning is a mixture of rice vinegar, sugar and salt; it is available in bottles from Asian food stores and the Asian food section of supermarkets.
sushi squares
50 Item



1.Grease a 20cm x 30cm (8-inch x 12-inch) slice pan, line with plastic wrap, extending 10cm (4-inches) above sides.
2.Combine beef with marinade in a medium bowl, cover; refrigerate 2 hours or overnight. Drain beef; discard marinade. Heat an oiled large frying pan over medium-high heat. Cook beef 2 minutes each side or until cooked as desired; remove from pan, cover loosely with foil, cool. Slice steaks thinly just before assembling.
3.Place the water and rice in a medium saucepan; bring to the boil. Reduce heat; simmer, covered, 12 minutes or until water is absorbed. Remove from heat; stand, covered 10 minutes.
4.Meanwhile, boil asparagus until just tender; refresh under cold water, drain on paper towel.
5.Combine mayonnaise, wasabi and chives in a medium bowl.
6.Transfer rice to a large, stainless steel or glass bowl. Gradually add sushi seasoning, stirring continuously with a spatula until combined. Cool completely, stirring occasionally.
7.To assemble sushi cake: using wet hands, press one-third of the rice mixture evenly into the base of the prepared pan; spread with half the mayonnaise mixture. Top with asparagus, then nori sheets, overlapping in centre. Spread another third of the rice mixture over nori, top with the remaining mayonnaise and the beef slices. Spread remaining rice mixture over beef; sprinkle half the combined sesame seeds over the top of the rice.
8.Cover sushi cake with a layer of plastic wrap. Carefully turn sushi cake out onto a chopping board similar in size to the pan. Carefully remove plastic wrap from top; sprinkle remaining sesame seeds over sushi cake. Replace plastic cover, turn sushi cake back into pan. Place a chopping board and a few heavy cans on top of the sushi cake; refrigerate for 1 hour.
9.Turn sushi cake out onto a chopping board; using a sharp, wet knife, cut into 4cm x 3cm (1½-inch x 1¼-inch) rectangles. Serve sushi with soy sauce.

Sushi cake can be made 8 hours ahead; store in an airtight container in the refrigerator.


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