date:Mar 31, 2014
n top of salmon. Using damp fingers, press rice into an even layer. Top rice with nori, trimming to fit. Spread with remaining sushi rice. Using damp fingers, press rice into an even layer (see note). Cover with plastic wrap. Top with hard cardboard round, followed by 4 cans. Refrigerate for 1 hour.
3. Remove cans. Remove side from pan. Turn sushi onto a chopping board. Remove plastic wrap. Using a very sharp knife and wiping knife after each cut, slice sushi cake into 12 wedges. Drizzle with m