Remove the lid and the plastic foil. Turn everything over and remove the other parts of the sushi press and the plastic foil. Moisten a knife and cut the sushi into pieces of 5-6 cm x 2-2,5 cm.

Place fish or large shrimps cut in halves (pink side down) at the bottom of the sushi press. Spread evenly. Coat the fish/shrimps with a little wasabi. Dip your hands into the water and vinegar mixture. Put a layer of rice on top of the fish/shrimps. Put a layer of shiitake or cucumber on top of the rice. Put a final layer of rice on top and cover with plastic foil. Place the lid of the sushi press and press down firmly and evenly.

Moisten the three parts of the sushi press, first with water and then with the water and vinegar mixture. Loose the surplus of liquid. Put some plastic foil at the bottom part of the sushi press. Place the middle part of the sushi press on the bottom part.

Hako-zushi is sushi made with a wooden sushi press.

Hako-zushi

Dip your hands into the water and vinegar mixture. Mix the ingredients with the rice and stuff the tofu bags. Close the bags and serve them with the folded side downwards.

Mix 2 dl dashi II with 5 table spoons sugar and 3 table spoons soy sauce in a pan. Add salt to your own liking. Bring to the boil. Add the tofu bags and boil untill almost all the liquid is evaporated, make sure the tofu bags don't get burned. Remove the tofu bags from the pan and let them leak out on a piece of kitchen paper.

Use a package of 12 slices of deep-fried tofu. Bring a pan of water to the boil Add the tofu. Let it boil for 1-2 minutes to remove the surplus of fat. Let the tofu leak out on a piece of kitchen paper. Cut the slices in half and fold the halves open, you know have little bags. If you can't open them, roll over them with a rolling-pin and try again.

Inari-zushi are tofu bags filled with sushi-rice, sometimes mixed with other ingredients. Make sure that the other ingredients are cut into very small pieces. Sesame-seed, carrot, shiitake and cucumber are often used as ingredients for inari-zushi.

Inari-zushi

Temari-zushi

Other possibility: Replace the fish by a piece of nori with some shrimps on top: toast a sheet of nori lightly over a gas burner - low heat. Cut pieces of 4 cm x 4 cm of the sheet.

Use a sharp knife to cut a cross in the nori. Fold the edges of the nori a little, so the shrimps can be seen underneath.

Moisten a piece of plastic foil ( 15 cm x 15 cm) with the water and vinegar mixture. Put a thin slice of fish on the foil. Coat with a little wasabi. Dip your hands into the water and vinegar mixture. Shape a little ball of the rice and put this on top of the fish. Take the four edges of the foil and twist them around each other, so the foil is wrapped tightly around the little ball. Remove the foil.

Temari-zushi has the shape of a little ball.

Temari-zushi with shrimps/nori and salmon

There are many more kinds of sushi. It is impossible to describe them all. I have tried to describe the ones most commonly known. Here are a few more.