6 Delish Pressed Sushi a.k.a. OSHIZUSHI | Great for home parties!
Hello foodies! Today, I’m excited to share 6 beautiful and delicious pressed sushi recipes that you can make without any nori seaweed!
Oshizushi, or pressed sushi, is traditionally made using a special wooden box called an oshibako. But don’t worry if you don’t have one! I’ll show you how to easily create stunning Oshizushi at home using a simple food container. These recipes are perfect for home parties, special occasions, or just a fun and creative meal.
Let’s get started!
The Foundation: How to Make Perfect Sushi Rice
First, let’s prepare the sushi rice, which is the base for all our recipes. The following amount is for one Oshizushi recipe.
Ingredients for Sushi Rice:
Cooked Japanese rice: 330g (11.6 oz), from 150g / 5.3 oz of uncooked rice
Rice vinegar: 25 ml (1.7 tbsp)
Sugar: 11g (0.4 oz)
Salt: 3g (0.1 oz)
Instructions:
In a small microwave-safe bowl, combine the rice vinegar, sugar, and salt.
Heat in the microwave at 500W for 30 seconds to dissolve the sugar and salt.
Pour the vinegar mixture over the hot cooked rice. Using a rice paddle or spatula, mix it in a slicing motion.
Let the sushi rice cool down to room temperature before using.
1. Shrimp Soboro Oshizushi
This three-layered sushi is a feast for the eyes and the palate, combining seafood, egg, and savory chicken.
Ingredients:
For the Shrimp:
Shrimp: 60g (2.1 oz), peeled and deveined
Water: 300 ml (1.25 cups)
Sake: 1 tbsp
Salt: a dash
For the Shrimp Marinade:
Rice vinegar: 2 tsp
Mirin: 2 tsp
For the Scrambled Egg (Iri Tamago):
Eggs: 2
Sugar: 1/2 tsp
Salt: 1 pinch
Oil: 1/2 tsp
For the Minced Chicken (Tori Soboro):
Ground chicken: 80g (2.8 oz)
Soy sauce: 1 tbsp
Sake: 1/2 tbsp
Mirin: 1/2 tbsp
Sugar: 2 tsp
Grated ginger: 1/3 tsp
Oil: 1/2 tsp
Garnish:
Mitsuba (Japanese parsley), or substitute with basil/parsley
Instructions:
Prepare the Toppings:
Shrimp: Bring water, sake, and salt to a boil. Cook shrimp for 1-2 minutes until pink. Drain, let cool, and slice thinly. Marinate in a mixture of rice vinegar and mirin.
Scrambled Egg: Beat eggs with sugar and salt. Heat oil in a pan, pour in the egg mixture, and stir continuously with chopsticks to create fine crumbles. Set aside.
Minced Chicken: In the same pan, add a little oil and cook the ground chicken. Add soy sauce, sake, mirin, sugar, and ginger. Cook until the liquid has completely evaporated.
Assemble the Sushi: Lightly grease a food container for easy removal.
Create the first layer by arranging the shrimp, mitsuba, and scrambled egg at the bottom.
Add half of the sushi rice on top and press down firmly with a spatula.
Spread the minced chicken evenly over the rice.
Add the remaining sushi rice and press down firmly again.
Let it sit for a few minutes to set, then carefully invert the container onto a serving plate.
2. Kanikama and Avocado Oshizushi
A classic combination inspired by the California roll, this sushi is creamy, savory, and incredibly easy to make.
Ingredients:
Imitation crab sticks (Kani kama): 30g (1.1 oz)
Avocado: 30g (1.1 oz), thinly sliced
For the Tuna Mayo:
Canned tuna: 50g (1.8 oz), well-drained
Mayonnaise: 1 tbsp
Soy sauce: 1/2 tsp
Salt & pepper: a dash
Sugar: a dash
MSG (Ajinomoto): a dash (optional)
Instructions:
Prepare the Fillings: In a bowl, mix the well-drained tuna with mayonnaise, soy sauce, salt, pepper, sugar, and optional MSG to make tuna mayo.
Assemble the Sushi: Lightly grease your container.
Arrange the imitation crab sticks and avocado slices alternately at the bottom of the container.
Add half of the sushi rice on top and press down firmly.
Spread the tuna mayo mixture evenly over the rice.
Top with the remaining sushi rice and press down firmly one last time.
Let it set for a few minutes before inverting onto a plate to serve.
3. Chicken & Egg Oshizushi
Sweet and savory teriyaki chicken paired with delicate shredded omelet and a hint of shiso.
Ingredients:
Chicken tenderloin (or breast/thigh): 100g (3.5 oz)
Shiso leaves: 2-3
For the Teriyaki Sauce/Marinade:
Soy sauce: 4 tsp
Mirin: 4 tsp
Sugar: 2 tsp
For the Shredded Omelet (Kinshi Tamago):
Egg: 1
Sugar: a dash
Oil: 1/2 tsp
Instructions:
Prepare the Chicken and Egg: Slice the chicken thinly. Mix soy sauce, mirin, and sugar to create the marinade, and marinate the chicken in it. Meanwhile, beat the egg with a dash of sugar and make a very thin omelet (crepe). Let it cool and slice it into fine strips.
Cook the Chicken: Heat 1/2 tsp of oil in a pan and cook the marinated chicken until done. Remove the chicken. Simmer the leftover marinade in the pan until it thickens into a glossy sauce.
Assemble the Sushi: Lightly grease your container.
Place the cooked chicken slices at the bottom, followed by the shiso leaves.
Add half of the sushi rice and press down firmly.
Spread the shredded omelet evenly over the rice.
Add the final layer of sushi rice and press down again.
Let it set, invert onto a plate, and drizzle with the thickened teriyaki sauce before serving.
4. Smoked Salmon & Avocado Oshizushi
An elegant and sophisticated pairing of smoked salmon and creamy avocado, perfect for any occasion.
Ingredients:
Smoked salmon: 30g (1.1 oz)
Avocado: 50g (1.8 oz), sliced
Salt & pepper: 1 pinch
Soy sauce: 1/2 tsp
Optional Toppings:
Mayonnaise
Thinly sliced lemon
Fresh parsley
Instructions:
Assemble the Sushi: Lightly grease your container.
Line the bottom of the container with smoked salmon slices, covering the entire surface.
Add half of the sushi rice and press down firmly.
Arrange the avocado slices over the rice. Sprinkle with a pinch of salt and pepper and drizzle with soy sauce.
Top with the remaining sushi rice and press down firmly.
Let it set for a few minutes, then invert onto a plate.
Garnish with a drizzle of mayonnaise, a thin slice of lemon, and fresh parsley if desired.
5. Cucumber & Imitation Crab Oshizushi
This Oshizushi is fresh, crunchy, and creamy. The beautiful pattern of the cucumber ribbons makes it a visual delight.
Ingredients:
Cucumber: 30g (1.1 oz)
For the Crab Mayo Salad:
Imitation crab sticks (Kani kama): 40g (1.4 oz), shredded
Mayonnaise: 1 tbsp
Soy sauce: 1/2 tsp
Salt & pepper: 1 pinch
MSG (Ajinomoto): 1 pinch (optional)
For the Thin Omelet:
Egg: 1
Sugar: 1/2 tsp
Oil: 1/2 tsp
Instructions:
Prepare the Fillings: Use a vegetable peeler to slice the cucumber into long, thin ribbons. In a bowl, mix the shredded crab sticks with mayonnaise, soy sauce, salt, pepper, and optional MSG. Finally, make a thin omelet with the egg and sugar.
Assemble the Sushi: Lightly grease your container.
Arrange the cucumber ribbons at the bottom, creating a pattern.
Add half of the sushi rice and press down firmly.
Place the thin omelet on top of the rice.
Spread the crab mayo salad evenly over the omelet.
Top with the remaining sushi rice and press down firmly.
Let it set, then invert onto a serving plate.
6. Prosciutto Oshizushi
A unique Japanese-Italian fusion! The saltiness of prosciutto is perfectly balanced by the fresh shiso and tangy homemade radish pickles.
Ingredients:
Prosciutto: 30g (1.1 oz)
Shiso leaves: 2
For the Pickled Radish:
Radish: 30g (1.1 oz), thinly sliced
Rice vinegar: 2 tbsp
Sugar: 1.5 tbsp
Salt: 1 pinch
Instructions:
Make the Pickles: In a small bowl, combine rice vinegar, sugar, and salt to make the pickling liquid. Add the sliced radish and let it pickle for at least 10 minutes.
Assemble the Sushi: Lightly grease your container.
Line the bottom of the container with a layer of prosciutto.
Add half of the sushi rice and press down firmly.
Place the shiso leaves over the rice, followed by another layer of prosciutto.
Top with the remaining sushi rice and press down firmly.
Let it set for a few minutes before inverting onto a plate.
Garnish with the drained pickled radish on top before serving.
Enjoy making your own beautiful and delicious Oshizushi! Let me know which one is your favorite in the comments, and don’t forget to check out the video for a full tutorial!
