Oshizushi (Pressed Sushi)

Prepare rice according to package directions. Place warm rice in large wooden bowl or spread onto parchment-lined baking sheet. Sprinkle with vinegar and gently fold vinegar into rice with wooden spoon or spatula. Cover with damp clean cloth and set aside. Do not refrigerate.

Meanwhile, preheat broiler. Cut bell peppers lengthwise into quarters; place skin sides up on foil-lined baking sheet. Broil 3 to 4 inches from heat source 10 minutes or until skins are blackened. Wrap peppers in foil; let stand 10 minutes. Peel off and discard skins.

Line 8-inch square glass dish or baking pan with foil, allowing foil to extend over edges of pan for easy removal. Spoon half of rice into prepared pan; press down firmly. Arrange pepper pieces over rice in single layer covering rice completely.

Combine tamari and mirin in small cup; drizzle over peppers.

Combine remaining rice and cucumber. Spoon evenly over peppers and press down firmly. Arrange salmon over rice, covering entire surface; press down firmly.

Cover salmon with plastic wrap. Place another 8-inch square baking pan on top of plastic wrap; weight down with 2 or 3 food cans. Let stand at room temperature 1 hour or refrigerate up to 6 hours.

Remove weighted pan and plastic wrap. Use foil to transfer pressed sushi to cutting board. Cut into squares or rectangles. Garnish with salmon roe and ginger.