Oshi Sushi
Oshi Sushi
Oshi
sushi, also known as "pressed sushi" or oshizushi, is a
traditional style of sushi originating from the Kansai region of Japan,
particularly Osaka. Unlike the more familiar rolled varieties, oshi sushi is
made by pressing layers of seasoned sushi rice and toppings—typically cured or
cooked fish—into a rectangular Mold called an oshigata. The resulting
sushi is then cut into neat, compact blocks. This style of sushi is celebrated
for its clean appearance, uniform shape, and satisfying, dense texture. It’s
especially popular during festivals and special occasions for its beautiful
presentation and ease of serving.
One of the most iconic types of oshi sushi is battera, which features pressed mackerel and a layer of kelp on top. Other common toppings include shrimp, smoked salmon, eel, or tamago (Japanese sweet omelette). Oshi sushi is great for entertaining, as it can be made ahead of time, stores well, and offers a stunning visual impact when arranged on a platter. Though it looks intricate, making oshi sushi at home is quite straightforward with the help of a Mold—or even a DIY version using a small rectangular container.
Detailed Recipe for Oshi Sushi (Salmon Oshi Sushi)
Ingredients:
- Sushi rice:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Toppings:
- 6–8 oz smoked or
sushi-grade salmon, thinly sliced
- 1/2 avocado
(optional), thinly sliced
- 1 tablespoon
mayonnaise or spicy mayo (optional)
- Toasted sesame seeds
- Thinly sliced green
onions or microgreens (for garnish)
- Tools:
- Oshi sushi Mold (wooden or plastic), or substitute with a clean rectangular food storage container lined with plastic wrap
Instructions:
1.
Prepare the Sushi Rice:
o Rinse the sushi rice under
cold water until clear. Cook with water according to package or rice cooker
instructions.
o Mix rice vinegar, sugar,
and salt in a small bowl and stir until dissolved. Fold this mixture into the
hot rice. Let the rice cool to room temperature.
2.
Assemble the Sushi in the Mold:
o Lightly oil or line your
oshi Mold (or container) with plastic wrap for easy removal.
o Place an even layer of
salmon slices on the bottom of the Mold—this will become the top of your sushi.
o If using avocado or mayo,
add thin layers over the salmon.
o Spread a layer of sushi
rice on top (about 1 to 1.5 inches thick), pressing it down gently but firmly
with the Mold’s top press or a flat utensil.
3.
Press and Cut:
o Once layered and pressed,
carefully remove the sushi from the Mold by lifting out the plastic wrap or
sliding the sushi block out.
o Using a very sharp, wet
knife, cut the block into even bite-sized rectangles or squares.
4.
Garnish and Serve:
o Sprinkle with sesame
seeds, green onions, or microgreens.
o Serve with soy sauce,
pickled ginger, and wasabi on the side.
Oshi
sushi is a visually striking and delicious way to enjoy sushi in a structured,
elegant form—perfect for entertaining or a refined sushi night at home.
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