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Ingredients
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Salmon Oshi
Ebi Oshi (Shrimp)
Saba Bo Oshi (Mackerel)
Assembly & Garnishes
Method
Salmon Oshi
Prepare sushi rice
If rice is not already seasoned, warm the cooked sushi rice slightly (it should be room temperature to warm). Mix rice vinegar, sugar, and kosher salt until dissolved and fold gently into 1 cup cooked rice. Spread rice evenly and let cool to room temperature.
Season salmon
Combine shoyu, mirin, and toasted sesame oil. Lightly brush or toss the thin salmon slices in the mixture and let sit 2–3 minutes to absorb flavor.
Assemble oshi
Line the oshi mold with a half nori sheet if using. Place half of the seasoned rice into the mold (about 1/2 cup), press down firmly with the press to create a compact bed. Lay salmon slices to fully cover the rice. Place remaining rice (about 1/2 cup) on top of the salmon if you prefer a rice-top style, or leave salmon on top for a fish-top style. Press firmly for 30–45 seconds to compress into an even block.
Finish and garnish
Invert the mold onto a cutting board, remove mold and nori if used. Top with a small dollop of wasabi mayo, a few matchsticks of pickled ginger, toasted sesame seeds, and a microgreen. Cut into two rectangular pieces to yield two individual oshi portions.
Ebi Oshi (Shrimp)
Prepare sushi rice
Season 1 cup cooked sushi rice the same way as for the salmon: combine 2 tbs rice vinegar, 1 tsp sugar, 1 tsp salt; fold into rice and cool to room temperature.
Prepare shrimp
If shrimp are not cooked, poach briefly in simmering salted water 1–2 minutes until pink and opaque; cool in ice water. Peel, devein, and butterfly each shrimp so it lies flat. Toss shrimp with mayonnaise, yuzu kosho, and lemon juice to lightly coat. Sprinkle with sliced scallion.
Assemble oshi
Place 1/2 cup seasoned rice into the oshi mold and press firmly. Arrange 3 butterflied shrimp pieces on top (slightly overlapping). Add remaining rice on top if desired or leave shrimp on top. Press firmly for 30–45 seconds.
Finish and garnish
Invert and remove mold. Garnish with a tiny dot of mayo, a few microgreens or scallion, and a light sprinkle of toasted sesame. Cut into two rectangles to make two pieces.
Saba Bo Oshi (Mackerel)
Prepare sushi rice
Season 1 cup cooked sushi rice with the same rice vinegar mixture (2 tbs rice vinegar, 1 tsp sugar, 1 tsp salt). Fold gently and cool to room temperature.
Quick cure mackerel (if not pre-cured)
If your saba is not pre-cured, place the fillets skin-side up and brush lightly with 1 tsp rice wine vinegar and a tiny pinch of salt; let sit 5–10 minutes. Pat dry. Layer thin ginger slices or a shiso leaf on the fillet to add brightness.
Assemble oshi
Line the oshi mold with a shiso leaf or a strip of nori if using. Place 1/2 cup of seasoned rice into the mold and press. Lay the saba fillet(s) on top (skin side down if you want skin showing on top after inverting). Press with remaining rice if desired and compress firmly for 30–45 seconds.
Finish and garnish
Invert onto a board and remove mold. Garnish with a few slivers of ginger, a light sprinkle of lemon zest, and toasted sesame seeds. Cut into two rectangles to yield two pieces.
Assembly & Serving
Arrange the three varieties on a small plate as a 6-piece sampler (two pieces each). Add pickled daikon or cucumber slices and a small dish of soy sauce for dipping. Ensure garnishes correspond to each piece (wasabi mayo for salmon, yuzu-mayo for shrimp, ginger/shiso for saba). Serve immediately so the rice retains its texture.
Estimated plating: place salmon pair at the top, ebi pair at right, saba pair at left; add microgreens and sprinkle toasted sesame seeds over the whole plate for visual cohesion.