Eel Oshi Sushi Recipe

Rinse the rice under cold running water, swirling with your hand, until the water runs mostly clear (about 6–8 rinses). Drain for 30 minutes in a fine mesh sieve or rice cooker bowl.

Combine rinsed rice and 360 ml water in a rice cooker or heavy saucepan. If using a saucepan: bring to a boil, cover, reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Stir to combine and set aside to cool slightly.

Transfer the cooked rice to a large shallow nonreactive bowl (wood or plastic is ideal). Pour the vinegar mixture evenly over the rice. Using a rice paddle or spatula, cut and fold the rice to coat—do not mash—while fanning or allowing steam to escape until the rice is shiny and slightly sticky but not wet. Let rice reach slightly above room temperature (about 10–15 minutes).

If your unagi is pre-grilled and sauced, warm it briefly in a low oven (150°C / 300°F) for 6–8 minutes or microwave 20–30 seconds covered, just until pliable and warm. If the unagi sauce is thick, thin 1–2 tbs with a little hot water so it is brushable.

Slice the eel into strips about the same length as your mold and roughly 1–1.5 cm wide. Reserve any extra sauce for glazing.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.

Line the oshi-sushi mold with plastic wrap so there is excess hanging over the edges; this helps unmold the pressed sushi cleanly. If you don’t have an oshi-press, use a small rectangular container and another flat object to press.

Layering

Place 3–4 strips of eel skin-side down (glazed side up if already sauced) across the bottom of the mold so they will form the top of the finished block. If you prefer eel on top, place eel skin-side up. Lightly brush the eel with a little unagi sauce.

Wet your hands (to prevent sticking) and take about 1/3 of the sushi rice (roughly 2/3 cup) and press it gently but firmly over the eel to create an even layer about 1 cm thick. The rice should fill the mold evenly without gaps. If using shiso or thin cucumber, lay them between eel and rice as an alternate layer.

Add another thin layer of eel if you want a double-layer effect: place another strip row on top of the rice (very thin layer). Then top with remaining rice to reach just under the top of the mold.

Pressing

Cover rice with the mold’s top plate (or a piece of flat plastic) and press down firmly and evenly for 30 seconds to 1 minute to compact the rice and eel into a cohesive block. Release pressure, remove the top, check for evenness and press a second time if necessary.

Fold the overhanging plastic wrap up and invert the mold onto a cutting board. Remove the mold and unwrap the plastic. If eel was placed skin-side down, the eel will now be on top of the rice block; if not, adjust orientation when arranging slices.

Brush the exposed top of the eel with remaining unagi sauce. Sprinkle toasted sesame seeds over the top and arrange pickled ginger and shiso or cucumber garnish alongside.

Using a very sharp, wet knife, cut the pressed block into 6–8 equal rectangular pieces. Wet the knife between cuts to keep slices clean. Wipe the blade as needed.

Plate the oshi sushi, garnish with a small additional drizzle of unagi sauce, a scattering of sesame seeds and a side of pickled ginger. Serve immediately.