Ebi Avocado Pressed Sushi Recipe

Rinse and cook rice

Rinse the 2 cups sushi rice under cold water until the rinse runs nearly clear (3–4 washes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot, cover and cook according to rice cooker instructions or bring to a boil, lower to a simmer and cook 15 minutes, then let stand 10 minutes off heat with lid on.

Season rice

While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; cool slightly. Transfer cooked rice to a large shallow wooden or ceramic bowl. Pour seasoning evenly over rice and cut/fold gently with a rice paddle or spatula to mix and cool quickly to room temperature. Keep covered with a damp cloth until assembly to prevent drying.

Prepare shrimp

If using whole cooked shrimp, butterfly each shrimp by slicing almost through along the back and flattening, or chop into bite-size pieces depending on desired texture. Toss shrimp with 1 tbs soy sauce and 0.5 tsp sesame oil in a bowl; set aside to marinate 5 minutes then chill.

Prepare avocado

Halve and pit the 1.5 ripe avocados. Cut one avocado into thin slices for top garnish; dice the other into small cubes for mixing with shrimp if you prefer filled pressed sushi. To prevent browning, brush slices lightly with a mix of 1 tsp rice vinegar and a pinch of salt or keep covered until assembly.

Make spicy mayo

In a small bowl, combine 3 tbs Japanese mayonnaise with 1 tsp sriracha (adjust to heat preference). Mix until smooth. Reserve about 1 tbs for drizzling on top and fold the remainder with chopped shrimp (or use as a finishing sauce) and 2 sliced scallions. Add toasted sesame seeds and the remaining 1 tbs soy sauce to the shrimp mixture; taste and adjust seasoning.

Prepare press or mold

Use an oshizushi (pressed sushi) mold or a small rectangular/ovoid cake ring about 8 x 3 inches. Lightly oil the inside with 1 tsp neutral oil to prevent sticking. If using nori, line the bottom of the mold with a single nori sheet (shiny side down) so the finished block has a nori layer between rice and filling.

Layer rice

Wet your hands with a mixture of water and a few drops of rice vinegar to prevent sticking. Place a handful of seasoned rice into the mold to form an even bottom layer about 1/2 inch thick; press gently and evenly with the mold’s tamper (or a flat spatula wrapped in plastic) to compact rice.

Add filling

Spread the prepared shrimp-and-avocado mixture evenly over the rice layer, leaving a small border at the edges. If you diced avocado for the filling, distribute it evenly with the shrimp. Sprinkle the sliced scallions and toasted sesame seeds over the filling.

Top with rice and avocado

Add another layer of seasoned rice to cover the filling, pressing to compact until the mold is full and the block is firm. If you want avocado on top (ebi avocado pressed sushi often features avocado on top), arrange thin avocado slices in an overlapping fan on the exposed rice surface before the final press. Gently press down to set the avocado into the rice.

Press and chill

Place the top of the mold on and press firmly for 1–2 minutes to compact the block. If you have time, refrigerate the pressed block (still in the mold) for 10–15 minutes to help it set, which makes slicing cleaner.

Unmold and slice

Remove the top and carefully lift the sushi block from the mold onto a cutting board. Use a sharp knife dipped in hot water and wiped dry between cuts. Slice the block into 8–10 pieces (depending on mold size), wiping the blade clean and reheating as needed for smooth cuts.

Garnish and serve

Arrange pressed sushi pieces on a platter. Drizzle reserved spicy mayo over each piece, sprinkle additional toasted sesame seeds and furikake or microgreens if using. Serve with pickled ginger, small dollops of wasabi, and soy sauce for dipping on the side.