📝 About This Recipe
Hailing from the vibrant merchant city of Osaka, Oshizushi is one of Japan's oldest forms of sushi, characterized by its striking rectangular shape and compressed layers. Unlike hand-rolled sushi, this 'pressed sushi' offers a dense, satisfying texture and a beautiful mosaic aesthetic that makes it a centerpiece of any celebration. The combination of vinegared rice, fatty cured salmon, and aromatic shiso leaves creates a harmonious balance of richness and brightness in every bite.
🥗 Ingredients
Sushi Rice Base
- 2 cups Japanese short-grain rice (rinsed until water runs clear)
- 2 cups Water (plus 2 tablespoons for perfect hydration)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
Sushi Vinegar (Tezu)
- 4 tablespoons Rice vinegar (unseasoned)
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt (fine grain)
The Toppings and Layers
- 8 ounces Sashimi-grade Atlantic Salmon (thinly sliced into uniform rectangles)
- 8-10 pieces Shiso leaves (stems removed)
- 1 tablespoon Toasted white sesame seeds
- 2 tablespoons Gari (Pickled Ginger) (finely chopped for the middle layer)
Garnish and Serving
- 1/2 Lemon (sliced into paper-thin half-moons)
- 1 tablespoon Wasabi (for serving)
- 2 tablespoons Soy sauce (high quality)
- 1 tablespoon Fresh dill or Ikura (optional for a modern touch)
👨🍳 Instructions
-
1
Rinse the sushi rice in a bowl of cold water, swirling with your hand. Drain and repeat 3-4 times until the water is no longer cloudy. Let the rice sit in a fine-mesh strainer for 15 minutes to air dry.
-
2
Place the rice, 2 cups plus 2 tablespoons of water, and the kombu in a rice cooker or heavy-bottomed pot. Cook according to your rice cooker's 'sushi' setting or simmer on low for 15 minutes after reaching a boil, then let steam for 10 minutes.
-
3
While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves. Do not let it boil. Set aside to cool.
-
4
Transfer the hot rice to a large wooden bowl (hangiri) or a wide glass dish. Gently fold in the vinegar mixture using a rice paddle in a 'cutting' motion to avoid mashing the grains. Fan the rice simultaneously to cool it quickly and give it a glossy finish.
-
5
Once the rice reaches room temperature, mix in the toasted sesame seeds and chopped pickled ginger. Cover with a damp cloth to prevent drying.
-
6
Prepare your Oshibako (wooden sushi press) by dipping it in a mixture of water and vinegar to prevent sticking. If you don't have one, line a rectangular Tupperware or small loaf pan with plastic wrap, leaving plenty of overhang.
-
7
Arrange the salmon slices in the bottom of the press (or on the plastic wrap) in a single, overlapping layer that covers the entire surface. This will become the top of the sushi.
-
8
Place the shiso leaves face down on top of the salmon, ensuring they cover the fish evenly.
-
9
Wet your hands with vinegared water and spread half of the sushi rice over the shiso leaves. Press down firmly and evenly with the lid of the Oshibako or a flat utensil.
-
10
Add the remaining rice and repeat the pressing process. You want the sushi to be compact and about 1.5 to 2 inches thick.
-
11
Place a weight on top of the press (like a heavy jar or a clean stone) and let it rest for at least 20-30 minutes. This 'sets' the shape and allows flavors to meld.
-
12
Carefully remove the sushi block from the mold. If using plastic wrap, lift the whole block out and discard the wrap.
-
13
Using a very sharp knife wiped with a damp cloth, slice the block into bite-sized rectangles (usually 6 or 8 pieces). Clean and re-wet the knife between every single cut to ensure clean edges.
-
14
Garnish each piece with a tiny lemon slice and a dot of wasabi or a few grains of Ikura for a professional finish.
💡 Chef's Tips
Always use a damp knife when cutting the pressed block to prevent the rice from tearing or sticking. If using a wooden Oshibako, soak it in water for 20 minutes before use to prevent the rice from adhering to the wood. Don't over-press; you want the grains to hold together, but they should still be distinct and not a paste. For a vegetarian version, replace the salmon with thinly sliced grilled eggplant or marinated shiitake mushrooms. Make sure the rice is cooled to room temperature before pressing; putting hot rice on raw fish will affect the texture and safety.
🍽️ Serving Suggestions
Serve with a side of warm Miso Soup with silken tofu and scallions. Pair with a crisp, dry Junmai Ginjo Sake to cut through the richness of the salmon. A small bowl of Sunomono (Japanese cucumber salad) provides a refreshing acidic contrast. Offer a dish of high-quality Tamari and extra Gari (pickled ginger) on the side. Green tea, specifically Genmaicha (popcorn tea), complements the toasted sesame notes perfectly.