Oshizushi, or pressed sushi, is a traditional Japanese sushi style where layers of sushi rice and toppings are compressed into a rectangular shape using a mold. This easy-to-make smoked salmon version is packed with umami flavors and is perfect for sushi lovers who want to try something new at home. Follow this step-by-step guide to recreate this elegant sushi dish!
Pressed Sushi
Difficulty: ★★★★☆Servings
6
servingsPrep time
20
minutesCooking time
30
minutesIngredients
- For the Sushi Base:
1.1 lbs (500g) smoked salmon (Substitute: cured salmon or fresh sashimi-grade salmon)
2 1/2 cups (uncooked) sushi rice (Short-grain Japanese rice recommended)
3 tbsp rice vinegar (Substitute: apple cider vinegar with a pinch of salt)
1 tbsp sugar
1/2 tsp salt
- For the Layering:
0.35 oz (10g) tororo kombu (shredded kelp) (Substitute: nori seaweed strips for a similar umami flavor)
Directions
- Prepare the Sushi Rice
Cook sushi rice according to the package instructions or using a rice cooker.
While the rice is still warm, transfer it to a large bowl.
Mix rice vinegar, sugar, and salt, then gently fold it into the rice using a cutting motion to avoid crushing the grains.
Let the rice cool to room temperature before assembling the sushi. - Prepare the Sushi Mold
Use a rectangular sushi mold (oshizushi mold) or a sturdy container (approximately 6 x 8 inches (15 x 20 cm) with a depth of at least 2 inches (5 cm)).
Line the container with plastic wrap, ensuring there is enough overhang to cover the top of the sushi later. - Assemble the Oshizushi
Lay smoked salmon slices evenly at the bottom of the container, slightly overlapping them to ensure full coverage.
Gently spread half of the sushi rice over the salmon, pressing it down evenly.
Sprinkle a layer of tororo kombu (shredded kelp) over the rice. (If using nori instead, cut into strips and lay evenly.)
Add the remaining sushi rice on top and press it down gently. - Press the Sushi
Fold the overhanging plastic wrap over the top to cover the rice.
Using a sushi mold lid or a flat surface, gently press down to compact the layers evenly. The sushi should be about 1 cm lower than the original height when pressed.
Let it rest for 5–10 minutes to help the flavors meld together. - Cut & Serve
Unwrap the sushi carefully and transfer it onto a cutting board.
Using a sharp knife dipped in water, slice into even bite-sized rectangles or squares.
Serve immediately and enjoy with soy sauce, wasabi, and pickled ginger!
Notes
- ✔ For the best shape: Press firmly but not too hard—over-pressing can make the sushi too dense.
✔ For extra flavor: Lightly brush the smoked salmon with soy sauce before assembling.
✔ For easier cutting: Wipe the knife with a wet cloth between each cut to prevent sticking.
✔ For variety: Try adding avocado slices, pickled daikon, or cucumber for extra texture.
✔ Storage: Oshizushi is best eaten fresh but can be wrapped and stored in the refrigerator for up to 1 day.