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Ingredients
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Sushi Rice
Shrimp Topping
Assembly & Finish
Method
Sushi Rice
Rinse and cook rice
Place 1 cup Japanese short-grain rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 2–3 minutes). Drain for 10 minutes. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker; if using a saucepan bring to a gentle boil, then cover and simmer on low for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
Season rice
While rice rests, warm 2 tablespoons rice vinegar, 1 teaspoon sugar and 1 teaspoon fine sea salt in a small bowl or microwave briefly until sugar dissolves. Transfer rice to a shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool the rice to near room temperature (about 5–8 minutes). Do not mash; leave grains slightly separate. Keep covered with a damp cloth until assembly.
Shrimp Topping
Prepare shrimp
Using 4 large shrimp, remove shells while leaving the tail segment intact for presentation. Devein and make a shallow incision along the belly to flatten slightly; press gently to straighten shrimp so they lay flat (this is common for oshi-style toppings). Pat shrimp dry with paper towel.
Poach shrimp
In a small saucepan combine 2 cups water, 1 teaspoon kosher salt and 1 teaspoon sugar and bring to a gentle simmer. Add shrimp and poach just until opaque and cooked through, about 1–2 minutes depending on size. Remove shrimp immediately to an ice bath to stop cooking and keep texture. Pat dry.
Light glaze
Mix 1 tablespoon mirin, 1 tablespoon soy sauce and (optional) 1 teaspoon yuzu or lemon juice. Lightly brush this glaze on both sides of each shrimp. If you prefer a slightly caramelized finish, briefly brush with neutral oil and quickly sear shrimp flesh-side down in a hot skillet for 10–15 seconds just to warm and create a slight glaze, or use a culinary torch for a few passes—do not overcook.
Assembly & Finish
Form oshi (pressed) rice blocks
Prepare a small rectangular or square oshi mold (or line a 2 x 3-inch ring mold with plastic wrap). Lightly wet your hands to prevent sticking. Take about 3/4 cup seasoned sushi rice and press firmly into the bottom of the mold to form a compact block about 1/2 inch thick. The recipe yields 2 pressed pieces; divide rice evenly so each piece gets about 3/8 cup rice (final compaction yields a dense, bite-sized block).
Shape shrimp onto rice
Place 2 poached, glazed shrimp (tails trimmed to sit flat if needed) on top of each rice block, pressing gently so the shrimp adhere to the rice. If desired, add a very small dot of wasabi (about 1/4 teaspoon) between rice and shrimp for a touch of heat. Ensure shrimp are centered and secure.