Name: Minamis Minami Signature Oshi Trio Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 cups sushi rice (cooked); 3 tbs rice vinegar seasoning (rice vinegar + sugar + salt); 8 oz fresh sushi-grade salmon (skinless, sliced for pressing); 1 tsp soy sauce; 1 tsp mirin; 1 tsp toasted sesame seeds; 2 sheets nori strip (optional, to line mold); 2 tbs thinly sliced scallion; 2 tbs pickled ginger (for garnish); 2 cups sushi rice (cooked); 3 tbs rice vinegar seasoning (rice vinegar + sugar + salt); 10 pieces medium shrimp (peeled, deveined, tails removed, butterflied); 2 tbs Japanese mayonnaise (or Kewpie); 1 tsp yuzu kosho (optional, for a touch of citrus heat); 10 leaves microgreens or shiso leaf (for garnish); 1 tsp salt; 2 cups sushi rice (cooked); 3 tbs rice vinegar seasoning (rice vinegar + sugar + salt); 10 oz saba (mackerel) fillet (salted and lightly cured or pre-cured); 1 tsp mirin; 1 tsp rice wine vinegar (for quick cure if needed); 4 slices thinly sliced pickled daikon (for layering); 1 tsp fresh grated ginger; 4 leaves shiso leaf (optional); 1 tsp wasabi (prepared or paste); 0 to taste soy sauce (for serving); 1 tsp sesame oil (light, for brushing optional)

Method

Salmon Oshi (pressed salmon)

Prepare sushi rice

Combine cooked sushi rice with 1 tablespoon of the rice vinegar seasoning while rice is still warm. Fold gently to coat and cool to room temperature.

Prep salmon

Mix 1 tsp soy sauce and 1 tsp mirin. Lightly brush this mixture on both sides of the salmon slices. Sprinkle with toasted sesame seeds and let sit 5 minutes to absorb flavor.

Assemble and press

Line an oshi sushi mold (or small rectangular mold) with 1 sheet of nori if using. Press half of the prepared rice into the mold in an even layer (about 1 cup). Scatter thinly sliced scallion over rice. Lay salmon slices evenly on top of the rice, slightly overlapping. Add remaining rice (about 1 cup) on top of salmon and press firmly using the mold lid or a flat spatula to compact into a firm block.

Finish and slice

Invert the mold onto a cutting board, remove mold and nori if used. Brush the top lightly with a few drops of sesame oil. Using a sharp wet knife, slice the block into 6 equal rectangular pieces. Garnish each piece with a small amount of pickled ginger and a pinch of sesame seeds.

Ebi Oshi (pressed shrimp)

Prepare sushi rice

Combine cooked sushi rice with 1 tablespoon of the rice vinegar seasoning while rice is warm. Fold gently and cool to room temperature.

Prep shrimp

Bring a pot of salted water to a boil. Add shrimp and cook 1-2 minutes until just opaque. Immediately transfer to an ice bath to stop cooking. Pat dry and butterfly each shrimp by slicing almost through along the back and pressing flat. Season lightly with salt.

Dress shrimp

Mix Japanese mayonnaise with yuzu kosho (if using). Lightly brush or pipe a thin line of mayo mixture along the center of each butterflied shrimp.

Assemble and press

Line mold with a nori strip if desired. Press half of the prepared rice into the mold (about 1 cup). Arrange butterflied shrimp, mayo side up, in a single overlapping layer on the rice. Add remaining rice on top and press firmly to compact.

Finish and slice

Invert the mold, remove nori. Slice into 6 rectangular pieces with a wet sharp knife. Top each piece with a microgreen or shiso leaf and a tiny dot of extra mayo if desired.

Saba Bo Oshi (pressed mackerel)

Prepare sushi rice

Combine cooked sushi rice with remaining 1 tablespoon of rice vinegar seasoning while still warm. Fold gently and cool to room temperature.

Prep saba

If saba is not pre-cured, lightly salt the fillet and let sit 20 minutes, then rinse and briefly pat dry. Optionally brush with 1 tsp mirin and 1 tsp rice wine vinegar, then thinly slice. If using pre-cured saba, slice thinly and blot excess moisture. Grate a little fresh ginger and set aside.

Layer and press

Place a nori strip or shiso leaf in the mold (optional). Press half of the rice into the mold (about 1 cup). Lay thin pickled daikon slices over the rice, then arrange mackerel slices on top, skin-side up if present. Add remaining rice and press firmly to compact the layers.

Finish and slice

Invert the mold, remove any lining. Slice into 6 rectangles with a wet sharp knife. Garnish each piece with a small sliver of pickled daikon and a tiny pinch of grated ginger or a shiso leaf.

Shared / Serving

Arrange the Salmon Oshi, Ebi Oshi and Saba Bo Oshi pieces on a serving board (6 pieces each for a total of 18 pieces). Provide soy sauce and wasabi on the side. Serve immediately at room temperature. Leftover pressed sushi can be wrapped and refrigerated for up to 24 hours; allow to come to room temperature before serving.