Oshizushi

Directions

1. Rinse the sushi rice under cold water until the water runs clear. Cook according to packet instructions. Mix with rice vinegar, sugar and salt, then leave to cool slightly.
2. Line a small rectangular container or loaf tin with cling film. Arrange salmon slices evenly acorss the bottom, overlapping slightly.
3. In a small bowl, mix soy sauce, mirin and sesame oil. Brush over the salmon.
4. Press a layer of seasoned rice on top of the salmon, using damp hands or the back of a spoon. Cover with cling film and gently weigh down. Chill for 20-30 minutes to set.
5. Remove from the mould and slice into neat rectabgles.
6. Top each piece with a small dot of wasabi (if using), a sprinkle of sesame seeds and chopped chives to serve.