• Bundtlust

Pressed sushi with mock egg

After my outstanding cooking class at Chagohan Tokyo (www.chagohan-Tokyo), I was determined to recreate the gorgeous pressed sushi we had made together in class.

On my way back from Tokyo, I purchased a gorgeous cedar sushi mould and some kinome for garnish, and tonight I got to work recreating this dish developed by head priest and cookbook author Kakuho Aoe.