Oshizushi/Pressed Sushi Techniques 3: Egg Bearing Snow Crab/Seikogani


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

1)Salmon Marinated in Seaweed/Sake Sushi Konbushime, 2) Seared Prime Beef/Gyuniku Aburi


Egg Bearing Snow Crab/Seikogani

Snow Crab/Zuwagani

Seikogani is the Japanese name for the female Snow Crab or Zuwagani, when she is bearing her eggs.
Contrary to many other kinds of crabs, the female snow crabs, even when bearing eggs, lose little of their food and taste quality with the added advantage of an extra delicacy and taste. On the other hand the main food is found inside the shell instead of the legs and pincers for the males.
Therefore, if you get your hands on such a specimen, do not ignore it, even if they are noticeably smaller than their male counterparts!

Boiled snow crabs.

The best is actually to combine both male and female into a combination sushi.

Above are the shells of two snow crabs, the large male one containing white flesh and red brains from both male and female, the smaller female one containing the eggs, and the flesh taken out of the male legs after boiling and cooling.

See above picture for better view of the edible morsels: white flesh, red brains (don’t forget these!) and eggs.

As there is a danger of a general crumbling out of the ingredients, line the bottom of the oshibako/box with a good layer of light seaweed first instead of doing it after you have unloose the sushi out ofits box.
Then place legs flesh tightly parallel to each other to form as compact as possible layer. Cover the leg flesh with the eggs and red brains into a pleasing design.
Finally fill with sushi rice and press.

Unloose sushi from its box and cut to size before serving!

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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