50 years ago, sushi was an obscure, exotic oddity in the US. The mere concept of eating any sort of raw food, let alone uncooked proteins, had Americans running for the hills. Now, nigiri, sashimi, and maki are as commonplace as spaghetti and meatballs, and easily just as popular. Despite that infatuation, there’s a wide world of sushi that doesn’t get as much fanfare abroad.

Oshizushi, looking for all the world like an oversized sushi cake, offers a slice of Japanese heritage that’s poised to be the next big culinary craze that’s more than a passing trend.

What Is Oshizushi?

Literally translated as “pressed sushi,” oshizushi is a rectangular block of seasoned short grain rice layered with flavorful fillings, meticulously crafted in a wooden mold called oshibako. Unlike delicate, hand-formed nigiri, oshizushi comes together quickly thanks to this assembly line process. It boasts a slightly denser, satisfying texture – a testament to the pressing process that binds all the elements together.

Pressing Issues

Beautiful, even, and cohesive strata of tender grains, vegetables, and (traditionally) fish are the hallmark that immediately indicates a master’s work. This isn’t just about aesthetics, though. The act of pressing creates a unique interplay between rice and fillings. The flavors meld together, as the lightly vinegared rice mingles with the subtle sweetness of the protein, which is often gently cured or marinated. The pressure intensifies the umami throughout each bite, making oshizushi an experience that lingers on the palate long after the last bite.

Essential Additions

While there’s no wrong way to stack up your oshizushi, certain fillings get the nod for historical accuracy, harmony, and quite simply deliciousness. Customarily, oshizushi was prepared very simply, often with shiso and mackerel, trout, or salmon, served with soy sauce, wasabi, hot mustard, miso sauce, or pickled ginger. Contemporary approaches are more like modern futomaki, in the sense that anything goes. Tempura vegetables, shiitake mushrooms, watermelon ahi tuna, dairy-free cream cheese, sriracha; if you like it in sushi, you’ll like it here! Personally, my favorites always include thinly sliced cucumbers for that refreshing, crisp bite, and creamy avocados a touch of richness.

In this case, I was inspired by the rare appearance of plant-based seaweed-wrapped soy fillets, flavored and styled like imitation fish. As if that wasn’t opulent enough, a garnish of vegan fish roe elevated this humble food to all new heights. Naturally, you can use any protein you prefer, such as thinly sliced, marinated tofu or tempeh.

Sush-Easy

Consider oshizushi the quick fix for sushi cravings. Instead of painstakingly rolling each morsel, you can cut straight to the good stuff in no time at all. Sprinkle on furikake to get that essential nori flavoring without fussing with those delicate sheets, and dinner will be ready in no time.

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Yield: Makes 2 - 3 Servings

Oshizushi

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Oshizushi, AKA pressed sushi, offers a delicious change of pace beyond nigiri and maki. This plant-based recipe recipe is a surefire hit.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

Sushi Rice:

• 1 Cup Uncooked Sushi Rice
• 1 1/2 Cups Water
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Mirin
• 1/2 Teaspoon Salt

To Assemble:

• 3.5 Ounces Vegan Imitation Fish, Thinly Sliced*
• 2 Tablespoons Vegan Mayonnaise
• 1 Teaspoon Sriracha (Optional)
• 1/2 English Cucumber, Thinly Sliced
• 1/2 Avocado, Thinly Sliced
• 2 Tablespoons Nori Furikaki

To Serve (Optional):

• Soy Sauce
• Wasabi
• Pickled Ginger

Instructions

1. Starting with the sushi rice, rinse the grains in a strainer or colander until the water runs clear. Combine with water in a medium saucepan over medium heat. Bring to a boil, then reduce the heat to low. Cover and cook for about 20 minutes, until the rice is al dente and the water fully absorbed. Stir in the vinegar, mirin, salt. Let rest until cool enough to handle.
   
2. To assemble the oshizushi, line an 8 x 4-inch loaf pan with plastic wrap. Layer the sliced vegan tuna on the bottom, overlapping the pieces slightly for even coverage. Spread the mayo lightly on top. If you'd like to make it spicy, mix the sriracha into the mayo before applying.
   
3. Place half of the cooked rice into the loaf pan. Using lightly moistened hands, spread it out into an even layer, pressing down gently. Layer the sliced cucumber over the rice, followed by the avocado. Sprinkle furikake all over before applying the remaining rice. Spread evenly once more.
   
4. Fold over the overhanging plastic wrap to cover the exposed rice. With a bit more force, press down on the full assembly, compressing everything slightly. Let rest for 5 minutes, press again, and then turn out onto a cutting board. Unwrap and use a very sharp knife to cut into 1 1/2-inch pieces.
   
5. Serve with soy sauce for dipping, wasabi, and pickled ginger, if desired.

Notes

Serve at room temperature or lightly chilled.

*If vegan fish is unavailable, substitute thinly sliced marinated tofu or tempeh.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Ocean's Balance, Truffle Furikake, 2.5 oz
• 
  Lundberg, Organic California Sushi Rice, 2 lbs (907 g)
• 
  Mirin Cooking Rice Wine

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 243Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 1128mgCarbohydrates: 30gFiber: 3gSugar: 8gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.