Salmon Oshi Recipe

Rinse and cook rice

Rinse 1 cup sushi rice under cold running water, swirling until water runs clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 2 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt in a small microwave-safe bowl or saucepan just until sugar dissolves. Do not boil. Transfer cooked rice to a wide bowl or hangiri if available. Pour seasoning evenly over rice and fold gently with a rice paddle or spatula to mix, fanning or letting steam escape to bring rice to room temperature and achieve glossy texture. Rice should be slightly warm, not hot.

Prepare salmon

Pat 6 oz sushi-grade salmon dry with paper towel. If not pre-sliced, trim to remove any membranes and cut into 2 long rectangular pieces about 3–3.5 inches long, 1.25–1.5 inches wide and 1/4 inch thick (each piece will top one oshi). Keep chilled until assembly.

Optional glaze for salmon

If using, mix 1 tsp light soy sauce and 1 tsp mirin. Lightly brush the surface of each salmon piece. This adds shine and flavor but is optional for raw sashimi-style topping.

Make spicy mayo (optional)

Combine 1 tbsp mayonnaise with 1/4 tsp sriracha (or a pinch of togarashi) in a small bowl. Transfer to a squeeze bottle or keep for finishing.

Assemble oshi (press sushi)

Line the inside of the oshi mold with plastic wrap, leaving enough overhang to lift the block out. Wet your hands to prevent rice sticking. Fill the mold halfway (for a 2-piece serving, using about 3/4 cup of prepared rice total) with a thin even layer of sushi rice, pressing gently but firmly with the oshi lid or the back of a spoon to compact the rice into a tight block. Place one salmon rectangle on top of the compacted rice, pressing down lightly so it adheres. Add a thin second layer of rice on top of the salmon (optional: for nigiri-style where salmon fully covers top, skip this step and instead place a second thin layer under the salmon if you prefer the salmon on top only). For classic oshi with salmon on top, do not add rice over the salmon — instead place a thin sheet of rice beneath the salmon if desired. Press again firmly to shape.

Unmold and portion

Use the plastic wrap to lift the pressed block from the mold onto a cutting board. If you used a block large enough for two pieces, use a sharp wet knife to slice the block into 2 equal pieces. Wipe the knife between cuts to keep edges clean.

Finish and garnish

Place each oshi piece salmon-side up. Lightly brush with the soy–mirin glaze if used, or a few drops of soy glaze/unagi sauce for sweetness. Drizzle or pipe a small amount of spicy mayo across the top if desired. Serve each piece with pickled ginger and a small dab of wasabi on the side.

Clean your knife between slices so the pieces look neat. Serve immediately at room temperature or slightly chilled. Two pieces is one serving set as described.