Steveston Salmon Oshizushi
Pressed box sushi layering cured salmon over seasoned rice, cut into neat blocks.
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 340 kcal
Equipment
- •Oshibako pressing box or loaf tin
- •Rice pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 6 g
- carbs
- 48 g
- protein
- 22 g
- calories
- 340
Instructions
- 1
Rinse the rice until the water runs clear and cook it with the kombu.
- 2
Warm the vinegar, sugar and salt until dissolved and fold it through the hot rice; cool to body temperature.
- 3
Slice the salmon thinly and lay the slices to line a wetted pressing box.
- 4
Pack the seasoned rice firmly on top and press down hard with the lid.
- 5
Rest under pressure 20 minutes, then turn out salmon side up.
- 6
Cut into blocks with a wet knife and serve with pickled ginger.
Chef's tips
Use only salmon sold as sashimi grade and previously frozen; raw wild salmon is not safe to eat unfrozen.
Ingredient substitutions
- salmon fillet → hot smoked salmon or cured gravlax, avoiding the raw-fish question entirely
Storage
Eat the same day; refrigerate no more than a few hours.
Common mistakes to avoid
- •Loose packing, so the blocks fall apart
- •Warm rice, which cooks the fish surface
Serving suggestions
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