Salmon Oshi Sushi Recipe

Rinse rice

Place the 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling by hand until the water runs clear (about 3–5 rinses). Drain thoroughly.

Soak and cook

Transfer rinsed rice to a medium pot or rice cooker. Add 240 ml water. If using a pot, cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, gently heat 60 ml rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer rice to a large shallow bowl or hangiri if available. Drizzle vinegar mixture evenly over rice and fold with a rice paddle or spatula using cutting and fanning motions to cool and lightly polish the grains. Fan rice to room temperature (about 10–15 minutes). Keep covered with a damp towel to prevent drying.

Prepare salmon

Trim any sinew and cut the sushi-grade salmon fillet into thin slices roughly 1/8–1/4 inch thick and about 3 inches long to fit the press. Reserve a few smaller pieces for garnish if desired.

Marinate (brief)

In a small bowl combine 1 tbs light soy sauce, 1 tbs mirin, and 1 tsp toasted sesame oil. Lightly brush or toss salmon slices in the mixture for 1–2 minutes—this imparts subtle seasoning without curing. Do not soak; remove excess marinade and pat lightly dry on paper towel.

Prepare condiments

Slice pickled ginger if needed, measure wasabi, thinly slice scallions, and have black sesame seeds and microgreens or shiso ready for assembly.

Line the press

If using an oshi sushi press, line the bottom and sides with plastic wrap leaving excess to cover the top. If using a small loaf pan, line similarly so you can lift the block out easily.

Layer salmon

Arrange a single layer of the marinated salmon slices across the bottom of the lined press so they overlap slightly and cover evenly. Reserve about 1–2 slices for the top garnish if you like a decorative finish.

Add rice

Wet your hands lightly with water (and a little rice vinegar to prevent sticking) and press an even layer of seasoned sushi rice (about half of the cooked rice) over the salmon in the press. Press firmly but gently to compact the rice and salmon together, ensuring an even thickness (about 1 inch).

Top salmon layer (optional)

If you reserved slices for a visible top layer, place them on top of the rice now, arranging so the filet covers the surface. Press again with the press lid (or with your hand and a small flat board) to compact for another 30–45 seconds.

Unmold

Carefully lift the pressed block from the mold using the plastic wrap. Transfer to a cutting board. Peel back the plastic gently so the top remains intact.

Slice into pieces

Using a very sharp knife moistened with water, slice the block into 8 equal pieces (for neat oshi squares or rectangles). Clean and wet the knife between cuts to maintain clean edges.

Garnish

Top each piece with a small dab of wasabi, a few thin scallion slices, a sprinkle of black sesame seeds, and a small mound of pickled ginger or a microgreen/shiso leaf. Optionally place a thin raw salmon slice atop each piece for a glossy finish.

Arrange the salmon oshi sushi on a platter and serve immediately with extra soy sauce and pickled ginger on the side. Consume within the same day for best texture and flavor. If you must store, cover tightly and refrigerate up to 8 hours, but expect rice to firm and salmon texture to change.