Oshi Sampler Recipe

Rinse and cook rice

Rinse the 3 cups of sushi rice under cold water until the water runs mostly clear (about 4–6 rinses). Drain and place rice in a rice cooker or heavy pot with 3.5 cups water. Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare seasoning

While rice cooks, combine 5 tbs rice vinegar, 2 tbs sugar, 1.25 tsp salt and 1 tbs mirin (optional) in a small saucepan over low heat. Stir until sugar and salt dissolve. Cool slightly but keep warm.

Season rice

Transfer cooked rice to a wide nonreactive bowl. Gently fold the warm seasoning into rice using a cutting motion with a rice paddle or spatula to avoid crushing grains. Fan or allow the rice to cool to near room temperature (slightly warm is fine). Keep covered with a damp cloth to prevent drying while you prepare toppings.

Salmon preparation

Slice the sushi-grade salmon into three rectangular pieces about 2.5–3 inches long, 1.5 inches wide and 1/4 inch thick. Pat dry with paper towel. If you prefer a slight sear for smokiness, brush a light film of neutral oil and quickly torch or sear on high heat for 3–6 seconds just to add color, but keep interior raw.

Ebi (prawn) preparation

Butterfly the prawns by slicing along the belly and removing the vein; keep tails intact for presentation if desired. Lightly score the underside so the prawn lays flat. Combine 1 tbs mirin and 1 tbs light soy sauce in a small bowl and brush lightly onto prawns. Heat a nonstick skillet over medium-high heat with 1 tsp neutral oil, sear prawns flesh-side down 30–45 seconds until opaque and just cooked through. Remove and cool to room temperature.

Saba (mackerel) preparation

If using salted/cured saba, rinse excess salt and pat dry. Lightly simmer or poach quickly in 1 tbs sake and 2 tbs water for 20–30 seconds to take the strong raw edge off, then remove and cool. Alternatively, if already prepared (vinegared mackerel), simply pat dry and slice into a rectangular piece matching the salmon size. If desired, brush the saba with a mixture of 0.5 tsp sugar dissolved in 1 tbs light soy sauce and briefly torch to glaze (optional).

Prepare mold

Line the inside of the oshizushi mold with plastic wrap leaving enough overhang to help lift the block later. This prevents sticking and helps remove the oshi block cleanly.

Salmon oshi

Place one slice of salmon into the bottom of the mold (skin-side down if skin is present) so it will be on top of the finished pressed piece. Press it gently flat. Wet your hands to prevent rice sticking, then place about 3/8 cup (approx. 0.4 cup) of seasoned sushi rice into the mold on top of the salmon. Press the rice down evenly with the wooden top or the press piece until compact (but not crushed). Fold the plastic over and invert the mold onto a cutting board, lift the mold, and remove plastic. Slice the resulting block into 1-inch thick piece if your mold produced a larger block, or if using a single-piece mold, release and trim to a 1.5–2 inch square. Place onto plate, garnish with a small smear of wasabi between salmon and rice if desired, and sprinkle a few sesame seeds and a sliver of scallion.

Ebi oshi

Line the mold again. Place the butterflied cooked prawn, flesh-side down, into the mold so prawn will top the rice. Add the next ~3/8 cup of rice and press evenly until compact. Release and slice/portion as you did with salmon. Garnish with a tiny brush of the mirin-soy reduction left from cooking and a small pinch of scallion or a thin nori strip if desired.

Saba bo oshi

Line the mold. Place the prepared saba fillet (skin-side down if skin is on) into the mold. Add the final ~3/8 cup rice and press firmly. Release and portion. If you lightly glazed the saba, position the glazed side up. Garnish with a few sesame seeds, a small dot of grated ginger or a thin scallion thread.

Final plating

Arrange the three oshi pieces (salmon, ebi, saba) side-by-side. Add pickled ginger and a small dab of wasabi on the plate. Serve with light soy sauce on the side for dipping. Oshi sushi is eaten by picking up each pressed piece, turning it so the topping faces up, and dipping sparingly.