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Ingredients
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Sushi Rice
Shrimp Topping
Assembly & Garnish
Method
Sushi Rice
Rinse rice
Place 0.75 cups Japanese short-grain rice in a fine-mesh sieve or bowl. Rinse under cold water, swirling with your hand until the water runs clear (about 3–4 rinses). Drain well for 10 minutes.
Cook rice
Combine the rinsed rice and 0.85 cups water in a small saucepan with a tight-fitting lid (or in a rice cooker). If using stovetop, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–13 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
Season rice
While rice rests, gently warm 1.5 tbs rice vinegar, 1 tsp sugar, and 0.5 tsp salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a shallow bowl or hangiri if available. Pour the vinegar mixture evenly over the rice and fold with a rice paddle or spatula using cutting and fanning motions to cool rice to lukewarm (do not mash).
Shrimp Topping
Prepare shrimp
If using pre-cooked shrimp that are chilled, bring a small saucepan with 0.25 cups water to a gentle simmer with 0.5 tbs light soy sauce and 0.5 tbs mirin. Add the shrimp and warm for 30–60 seconds to reheat and lightly infuse flavor. Remove and pat dry. If using raw shrimp, poach until just opaque (about 60–90 seconds) then cool and peel. Remove tails and, if desired, butterfly each shrimp by slicing partway through the belly and flattening gently with the back of a knife so it will lay flat on the rice.
Assembly & Pressing
Line mold
Line the inside of your oshibako/loaf pan with plastic wrap so there is overhang to lift out the pressed block later. This prevents sticking and makes removal easier.
Layer rice
With slightly damp hands (to prevent sticking), take about 3/8 cup (approximately half of the prepared rice) and press an even layer into the bottom of the lined mold. The finished portion yields 2 pressed pieces, so divide rice accordingly. Press firmly and evenly using the back of a spoon or the flat end of a rice paddle to create a compact, level layer (but do not compress so much the rice becomes pastey).
Place shrimp
Arrange 3 prepared flattened shrimp evenly on top of the rice layer, curved side up so they will be on the top of the finished pressed block. Make sure the shrimp edges meet or slightly overlap to cover the rice. If shrimp are longer than the mold, trim to fit.
Top and press
Fold the overhanging plastic wrap over the shrimp, then place the top lid of the oshibako or another small flat board on top. Press down evenly and firmly with your hands for about 20–30 seconds to compress the layers into a uniform block. If you have a weight, place 1–2 lbs on top and let rest for 5 minutes for a tighter press.
Unmold and slice
Carefully remove the top and peel back the plastic wrap. Lift the pressed block out of the mold using the overhang. Place the block on a cutting board. Using a very sharp wet knife (dip in water and wipe between cuts), slice the block into 2 equal pieces. Wipe the knife between cuts to keep slices clean.
Finish & serve
Optionally sprinkle 1 tsp toasted sesame seeds over the top or brush lightly with a tiny amount of warmed soy/mirin glaze. Serve each piece with pickled ginger and a small dab of wasabi on the side.