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Sushi: Taste and Techniques

Sushi

Nobu Now

Complete Book of Sushi

Easy Sushi

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How to Make Battleship Sushi (Gunkan Maki)

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How to Make Scattered Sushi (Chirashi)

How to Make Pressed Sushi (Oshi)

Pressed sushi, or oshi, is the oldest form of sushi and comes from an ancient Japanese method of preserving fish in rice. It’s made by packing rice, fish, vegetables, and other ingredients into a mold. Pressed sushi is traditionally made in wooden molds but can also be prepared in a plastic mold. Popular ingredients for pressed sushi include mackerel, shrimp, and eel.

Making Pressed Sushi Step-by-Step

Line the mold with plastic wrap. If using a wooden mold, first soak it in water for 15 minutes.
Prepare your desired fillings ahead of time. First cut any fish and vegetables into rectangles that will fit snugly in your mold. Then slice the rectangles of fish and vegetables as thinly as possible.
Lay your fish or vegetable slice in the base of the mold; if using fish with skin still intact, lay it skin-side down. Spread any flavorings (such as wasabi or seasoned vinegar) over the fish or vegetables.
Moisten your fingers in a mixture of four parts water and one part vinegar.
Fill the mold 2/3 of the way with rice. Then use your fingers to pack down the rice as evenly as you can.
Place the lid on the mold and press it down firmly.
Lift the sides off the mold while holding down the lid.
Remove the lid, using a sharp knife if necessary.
Flip the sushi over onto a flat surface so that the fish or vegetable is on top.
Remove the bottom (now the top) of the mold.
Dip a sharp knife in cold water, wipe off any excess moisture from the knife, and slice the block of sushi into two halves. Cut each half into three equal pieces.