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Oshizushi with Crab Meat

May 22, Fri. 2015

Authentic Japanese Cooking

Oshizushi with Crab Meat

Kani no Oshizushi

  • Sushi
  • Seafood


Ingredients (Serves 3~4)

540 ml short-grain rice
600 ml water
1 piece of kombu, 10 by 10 cm

To season the rice :
100ml rice vinegar
50g sugar
10g salt
15ml mirin

200 g crab meat
To season the crab meat:
sugar to taste
rice vinegar to taste

3 eggs
1 tbsp sugar
A pinch salt
2 bunches mitsuba (honewort)
gari (Sweet pickled ginger)


  1. 1. Cook the rice with the water and kombu.
  2. 2. In a pot, combine the rice vinegar, sugar, salt and mirin, and heat until the sugar dissolves (but do not bring to a boil). Transfer to a bowl and let cool until only slightly warm to the touch.
  3. 3. Remove the kombu from the freshly cooked rice and transfer to a large bowl. Pour the seasoned vinegar over top and mix into the rice with "cutting" motions. Let it cool slightly then cover with a damp cloth to prevent drying out.
  4. 4. Remove the crab meat from the shells. Pull the crab meat apart into pieces, then combine with small amounts of vinegar and sugar to taste.
  1. 5. In a bowl, thoroughly mix the eggs, sugar, and salt. Pour into a pot and heat over low heat, stirring with several chopsticks until the eggs break into tiny pieces. Transfer to a container and let cool.
  2. 6. Briefly boil the mitsuba in salted water, then transfer to cold water. Squeeze dry. Cut the mitsuba to fit the size of the oshizushi mold you'll be using.
  3. 7. If you don't have an oshizushi mold, you can use a pastry mold or a flan ring. Cut a large leaf to match the shape of the mold, or, if you can't find a leaf that works, you can use parchment paper.
  4. 8. Line the bottom of your mold with the leaf, then add roughly one onigiri's worth of sushi rice (or an amount roughly the size of a tennis ball). Spread the rice out evenly, starting with the corners, until the whole bottom of the mold is covered. Use another cut piece of leaf to gently press down on the rice.
  1. 9. Add a layer of eggs on top of the rice, and gently press it down in the same way. Then, add another layer of sushi rice and press.
  2. 10. Finally, place the mitsuba along the sides, with the crab meat in the middle. Firmly press four to five times to press out all of the air inside.
  3. 11. Remove from the mold and cut into easy-to-eat pieces. Wetting your knife by wiping it with a damp cloth will help you slice it without rice sticking to it. Serve garnished with gari (sweet pickled ginger).