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.

Read More Food Recipes: 


Comments