Osaka Style Pressed Salmon Sushi Recipe

Rinse and soak

Place 2 cups short-grain rice in a fine mesh sieve and rinse under cold water, stirring with your hand, until the runoff is mostly clear (about 3–4 minutes). Drain and transfer rice to a rice cooker or heavy pot. Add 2.25 cups water, cover, and let soak 30 minutes if time allows (15 minutes minimum).

Cook rice

If using a rice cooker, cook according to machine instructions. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes. Turn off heat and let rest, covered, 10–12 minutes to finish steaming.

Season rice

While the rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan. Warm gently (do not boil) just until sugar dissolves, then remove from heat and let cool slightly. Transfer cooked rice to a large wooden or plastic bowl. Pour the vinegar mixture evenly over the rice and use a rice paddle or spatula to fold the rice — cut and turn motions — while fanning or allowing to cool quickly until just above room temperature (about 10 minutes). Do not smash the grains. Cover with a damp cloth to keep moist.

Prep salmon

Trim the salmon fillet of any remaining skin and pin bones. Pat dry with paper towels. Slice the salmon into uniform thin slices approximately 1/8–1/4 inch thick and the width of the oshizushi mold or slightly larger so they cover the rice when pressed. Reserve gaps for full coverage.

Make glaze

In a small bowl, combine 2 tbs mirin, 1 tbs soy sauce, 1 tsp sake (optional), 1 tsp sugar, and 1 tsp fresh lemon juice. Stir until sugar dissolves. Lightly brush both sides of the salmon slices with this glaze. If you prefer a slightly cooked surface, briefly sear the salmon skinless slices in a hot nonstick pan for 5–8 seconds per side — optional. Let glazed salmon rest on plastic wrap while assembling.

Prepare mold

Line the oshizushi box or small rectangular loaf pan with plastic wrap, leaving enough overhang to fold over the top later. If using a wooden box, lightly wet the interior so rice won’t stick.

Layer salmon

Place a single layer of salmon slices in the bottom of the lined mold so they slightly overlap and completely cover the base. If you want visible salmon on top of each pressed piece, position the salmon skin-side down (if skin is present) or with the nicer side down so the attractive side will be on top when flipped.

Add seasoning layer (optional)

Spread 2 tbs Japanese mayonnaise evenly in a thin layer over the salmon if you want a creamy accent. Dot with 1 tsp wasabi blended into a little extra mayo if you like heat, then spread thinly. You can also scatter the thinly sliced scallions lightly over the mayo.

Add rice

Moisten hands with water (or a 1:1 water and rice vinegar mix) to prevent sticking. Gently press an even layer of sushi rice into the mold on top of the salmon, about 1 to 1 1/4 inches thick depending on mold size and desired proportions. Smooth the rice so it is compact but not crushed.

Press

Fold the overhanging plastic wrap over the rice. Use the top piece of the oshizushi box or a flat board and apply steady, even pressure to compress the rice and salmon together for 1–2 minutes. If you have weights, place a 2–3 lb weight on top for uniform pressing. The goal is a cohesive block that holds its shape but still has distinct grains.

Unmold and trim

Carefully remove the weight and top. Unfold the plastic wrap and invert the mold onto a cutting board so the salmon side is up (the attractive salmon layer will be visible). Remove the mold and peel off plastic wrap. Using a very sharp knife moistened between cuts, trim the edges for neatness and slice the block into 8 equal pieces (or the number that suits your mold). Wipe the knife between cuts to keep clean slices.

Garnish

Plate the pressed salmon sushi pieces and sprinkle 1 tsp toasted sesame seeds over the top. Add optional shiso leaves beneath or beside each piece for aroma and presentation.

Serve

Serve immediately with pickled ginger and small dishes of soy sauce and additional wasabi on the side. Leftovers can be wrapped and refrigerated for up to 24 hours but are best eaten the same day.