Oshizushi - Pressed Sushi

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/2 cup (120ml) rice vinegar 1/2 cup (120ml) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Assorted toppings (e.g., fresh fish, seafood, vegetables, tofu) Assorted toppings (e.g., fresh fish, seafood, vegetables, tofu)
• Nori sheets (optional) Nori sheets (optional)
• Soy sauce, wasabi, and pickled ginger for serving Soy sauce, wasabi, and pickled ginger for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 5g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the rice is cooked.
3. 3.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
4. 4.
   Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture, ensuring the rice is evenly coated. Let it cool to room temperature.
5. 5.
   Prepare the toppings by slicing them into thin, bite-sized pieces.
6. 6.
   Line the bottom of an oshibako or a rectangular container with plastic wrap.
7. 7.
   Place a layer of sushi rice at the bottom of the mold, pressing it firmly to create an even surface.
8. 8.
   Add a layer of toppings on top of the rice, arranging them in an aesthetically pleasing manner.
9. 9.
   Repeat the process of layering rice and toppings until the mold is filled, ensuring to press each layer firmly.
10. 10.
    If desired, place a sheet of nori on top of the final layer before closing the mold.
11. 11.
    Cover the mold with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
12. 12.
    Remove the sushi from the mold by lifting the plastic wrap. Cut into bite-sized pieces using a sharp knife.
13. 13.
    Serve the Oshizushi with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, ask your fishmonger for sushi-grade fish.
• Rice vinegar — Use a good-quality rice vinegar for the best flavor. Adjust the amount according to your taste preferences.
• Toppings — Be creative with your toppings, choosing a variety of colors, textures, and flavors to create a visually appealing and delicious Oshizushi.

Tips & Tricks

• Wet your hands with water or vinegar when handling the sushi rice to prevent it from sticking.
• Experiment with different combinations of toppings to create your own unique Oshizushi.
• If you don't have an oshibako, you can use a rectangular container lined with plastic wrap as a substitute.
• Serve Oshizushi with a side of miso soup and a fresh green salad for a complete meal.
• To add an extra layer of flavor, brush the top of the Oshizushi with a soy glaze before refrigerating.

Serving advice

Serve Oshizushi on a beautiful platter or individual plates, garnished with fresh herbs or edible flowers for an elegant touch. Encourage your guests to dip each piece into soy sauce and enjoy it in one bite to fully experience the flavors.

Presentation advice

Arrange the Oshizushi pieces on the platter in an organized and visually appealing manner. Consider using different shapes and colors to create an eye-catching display. Garnish with thinly sliced vegetables or microgreens for added freshness and vibrancy.