You will need a medium sized rigid loaf pan (aluminum, glass or ceramic; 8-1/2” x 4-1/2” size).
*2 cups raw rice, about 1 lb. 7 oz. cooked rice
1
Prepare sushi rice using the ingredients listed. For steps to making sushi rice, see here.
2
Line loaf pan with wax paper.
3
Place ingredients one layer at a time. Cover the bottom of the pan with half of the smoked salmon slices. Add half of sushi rice and level. Place plastic wrap over rice and press down firmly using fingers and a rubber spatula.
4
Remove plastic wrap, reserve for step 5. Sprinkle green onions evenly over rice, cover with remaining half of smoked salmon.
5
Add remaining rice to cover the smoked salmon. Place plastic wrap over and press down firmly with fingers and a rubber spatula.
6
Let stand at room temperature for 15 minutes to set. Remove sushi by inverting the loaf pan onto a cutting board, leaving bottom side up.
7
Cut into bite-sized squares over lined paper. Remove paper, top with dill and serve.
