Oshizushi/Pressed Sushi Techniques 1: Salmon Marinated in Seaweed/Sake Sushi Konbushime

Sushi exists under many forms and guises.
It is not all nigiri and (more ubiquitous) sushi rolls!
Have you ever heard of Oshizushi?

Oshizushi (押し寿司, litterally pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka.

Oshibako unmounted

It is made with the help of a block-shaped piece formed using a wooden mold, called an oshibako/押し箱.

Oshibako lined with toppings

The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block.

Cutting Grilled Eel Oshizushi

The block is then removed from the mold and then cut into bite-sized pieces.

It is great fun to experiment at home for large parties or the family as you can include almost anything.
Moreover, oshizuhi is easy to transport and include in bento!

The recipes and techniques I’m introducing here are professional, but with a little practice I’m sure you will become a specialist


Oshizushi/Pressed Sushi Techniques 1: Salmon Marinated in Seaweed/Sake Sushi Konbushime

For sushi rice preparation, check HERE for previous posting!

Konbushime/昆布〆means that the fish is “marinated with seaweed.

Konbu/Seaweed is now readily available on Japanese and Asian markets all over the world or on the internet.

Two types of konbu/seaweed are used:
-Dark/black thick Konbu/Seaweed is bought dry and has to be softened in lukewarm water for a while. That particular step is very easy to learn.
Keep in mind it is edible, although after marination, it should be discarded.

-Thin, light coloured (almost transparent) is used as an ingredient both for taste and the finishing touch. If not available, you may replace it with fine green leaves.
It is called “Kagome Konbu/かごめ昆布”.

An even better light seaweed is called “Take Kawa Konbu/竹皮昆布/Bamboo Skin Saweed” and is widely used by professionals.

Both light coloured seaweeds have to be softened in lukewarm water, sponged off and spread into thin sheets first. But it is really worth the work!

After having softened the dark konbu, spread it over a clean working table and place the fresh (fresh, please!) salmon slices over one sheet and covering the lot with another sheet.
Wrap it in cellophane paper and leave it in the fridge for at least 30 minutes.

During that time soften light seaweed in lukewarm water and spread it over a clean cloth.

Line the bottom of the oshibako/box with one layer of salmon (no dark seaweed!). Spread light seaweed over the salmon and spread a first layer sushi rice.

Repeat the same operation once more and press.

Unloose the sushi out of its box.
The fish should be on top.
Grill the top of the fish lightly with a hand burner just enough to change the colour.
That step will enable to savour two different tastes at the same time!

Place very thin slices of lemon (clean organic, please!) on top of the rice.
It will abate the “fishy smell/taste”.

Lay another layer of fine light seaweed over the top.
Cut and serve!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Sushi Nomads, Oyster Culture

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