Hako-Zushi (Press-mold style)

• Pickled mackerel or pickled kohada (available in Japanese grocery)
  
• Marinated salmon
• Pickled trout (see " Masu-zushi ")
• Barbecued eel (available in Japanese grocery)

• Hako-zushi tool consists of (a) bottom plate, (b) side frame (1.25 inch high), and (c) top plate.

• Vinegared rice. (2 cups of rice cooked.)
• One of the four toppings.

• Place the frame on the bottom plate.
• Put the vinegared rice in the frame to the top level.
• Cover the rice with the condiment selected.
• Put the lid on the top. Push it down so the rice and condiment are settled.
• Set it aside about 1 hour. (If time is short, sushi crumble when cutting.)
• Remove the frame by pulling it up while the top lid is held down.
• Cut the sushi to bite size pieces in a rectangular shape by a sharp wet knife.

• Serve with sushi dip, ginger pickles and green tea just like nigiri-zushi .

• Find a clean plastic food container, approximately 5 inch square and 2 inch deep without a lid.
• Cut a Saran wrap sheet large enough to wrap the whole container. Cover the inside the container with the Saran wrap.
• Place condiments first at the bottom of the container. Add vinegared rice on the top of condiments. Moderately pressurize rice by a flat wooden spatula until the surface of the rice becomes flat. The height of sushi at this stage must be just about 1 inch.
• Set aside for 1 hour.
• Bring the molded sushi up and place it on the cutting board with the condiment side up. Using a sharp wet knife, cut the molded sushi into bite size pieces of a rectangular shape .