Sushi Lessons: Oshizushi - Pressed Sushi That Anyone Can Make


ic: Unagi Oshizushi

The image most people have of sushi refers mainly to Nigiri sushi (rolled sushi.) There are many types of sushi, and one of my favorites to teach students is oshizushi, or pressed sushi.

There are a few tools you can use to make picture-perfect sushi, and for oshizushi you use a rectangular mold. You press rice and fish into the mold, and the resulting block can then be sliced into individual pieces. It’s a relatively easy method to make stunning sushi. Here’s how you do it in a few easy steps:

ic: The oshizushi mold

  1. Before you begin, familiarize yourself with the oshibako box. There are three parts.

 The base: A flat, removable, rectangle piece.
 The top press: A rectangle piece, flat on one side, and two short handles on the opposite side. 
 The side of the box: Both pieces sit inside and there are four slots to make knife incisions. 

ic: Remember the plastic wrap before you fill the mold!

ic: Important! Make sure your rice is pressed into the corners of the mold!

  1. Once you have prepared your sushi rice and your ingredients are ready, assemble the base and the sides. Leave the top open. Lay a piece of plastic wrap over the box, measuring 12 inches both ways.
  2. Fill the inside with prepared sushi rice. Make sure that you fill the rice right into the corners and try to keep the amount of rice even all over. How much rice you add will determine how thick each piece is.
  3. Place thin sliced fish or vegetables on top of the rice. Layer each piece beautifully. Fold the plastic wrap over the ingredients from both sides.
  4. Once everything is in place, use the third top piece of the oshibako to press down. Once you feel that the layers are joined, you can release pressure.
  5. Slide the side part of the box up while still keeping a gentle hand on the top press. You will be left with the completed sushi in between the top and bottom pieces of the box.
  6. Slice the rectangle into bite size pieces. Remove the plastic wrap.

* If you would like guidance for cutting the sushi evenly, skip step 6. Instead: remove the top press. Use a thin knife at each insert to cut every piece. Then remove the sides of the box, and the plastic.

ic: Fish and rice all layered in the mold. Ready to press and cut!

Pressed sushi is approachable and fun to experiment with at home. Oshizushi also makes for a wonderful appetizer at any party.  Are you ready to give it a try? Well, I’ve got you covered. You can get the box right here in my store!

Chef Mallory Soule

Sushi Chef

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