Sasazushi (Bamboo Sushi) ｜ Our Regional Cuisines

1. Mix rice and glutinous rice, soak them for 1 hour, and cook with the specified amount of water. Once cooked, let it steam for 10 minutes. Then sprinkle awase-zu over it while it's still hot and fold it in a cutting motion.

2. Season the eggs with sugar and salt, make a thin omelette, and cut it into thin strips or make it into a rolled omelette.

3. Finely chop the miso-pickled daikon radish (about 5mm). Cut the rehydrated fern shoots (zenmai) into 1-2 cm lengths, squeeze lightly to remove excess water. Rehydrate the dried shiitake mushrooms, remove the stems, and chop them into coarse pieces.

4. Heat oil in a frying pan, briefly stir-fry the fern shoots and dried shiitake mushrooms, then add miso-pickled daikon radish, bonito flakes, and sugar. Stir-fry until the moisture evaporates and the flavors are well-adjusted.

5. Trim the base of the bamboo leaves slightly, cut the tips diagonally, align them to a suitable size, wash them thoroughly, and wipe them.

6. Moisten your hands with vinegar water, take a small handful of sushi rice, spread it elliptically on the bamboo leaf, and create a depression in the middle.

7. Place the stir-fried mixture from step 4 on top of 6, add the sliced omelette (2), pickled red ginger, and walnuts for decoration. Gently shape it with your palm while lightly pressing.

8. Stack them flat on a tray, place bamboo leaves on top, and lightly press with your hands.
There is also a method to make a layered pressed sushi using a special square sushi box.