Oshizushi (Pressed Sushi)
Oshizushi is a type of sushi made by pressing sushi rice and various toppings into a mold. They're not only delicious but truly works of art!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 4)
- 700 g sushi riceNote
2 rice cups (360 ml) worth of rice
- 200 g shrimp (shelled)
- 1 cucumber (100 g)
- 100 g smoked salmon
- 10 shiso leaves
- Wasabi, as needed
- 3 tbsp rice vinegar
- 1 1/2 tbsp water
- 1/2 tbsp sugar
- A pinch of salt
Devein the shrimp, if necessary. Place the shrimp in a pot of boiling water, boil until the color changes, then drain. Combine [A] in a bowl, and mix in the shrimp while they're still hot. When the shrimp have cooled, remove and slice in half along their backs. Cut the cucumber crosswise in half and, using a vegetable slicer or knife, cut lengthwise into thin slices. Place on a paper towel to remove excess moisture. Cut off the shiso stems.
Line a tray or shallow pan with plastic wrap and lay out the smoked salmon. Cover with cucumber slices and follow with half of the sushi rice. Cover with plastic wrap, and press down with another tray of the same size.
Line a 18 x 22 cm tray or shallow pan with plastic wrap and cover the entire surface with smoked salmon, followed by the cucumber slices. Moisten your hands to keep the rice from sticking to your fingers, and spread the rice over the cucumbers. Lightly press down with your fingers to pack the rice into the tray. Place a tray of the same size on top. Hold the edges of the tray with both hands, and use your weight to press down. You can also place a 1 kg weight on top and set aside for 30 minutes.
Line another tray with plastic wrap and lay out the shrimp, cut-side up. Cover with shiso leaves. Cover with the remaining sushi rice and press down as you did for the smoked salmon sushi.
Turn the trays upside down to remove the pressed sushi. Cut into easy-to-eat pieces, using a moistened knife. Remove the wrap and plate up. Place wasabi on top of the smoked salmon to taste.