Emi Kazuko, Yasuko Fukuoka

Compressed Sushi with Smoked Salmon

Oshi-zushi

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Preparation info
  • Makes about

    twelve

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

This sushi, known as Oshi-zushi, dates back almost a thousand years. The earliest forms of sushi were made as a means of preserving fish. The cooked rice was used as a medium to produce lactic acid and was discarded after one year. Only the marinated fish was eaten.

Ingredients

  • 175 g/6 oz smoked salmon, thickly sliced
  • 15 ml/1

Method

  1. Lay the smoked salmon on a chopping board and sprinkle with a mixture of the sake, water and shoyu. Leave to marinate for an hour, then wipe dry with kitchen paper.

  2. Wet a wooden Japanese sushi mould or line a 25 x 7.5 x 5cm/10 x 3 x 2in plast