Pressed sushi. Called Oshi Sushi in Japanese, they originate from the Osaka region. They are older in origin than Nigiri sushi but are less known worldwide. Traditionally, wooden molds are used for their preparation, into which the sushi rice and its toppings are layered and then carefully pressed. Therefore, they have a firmer consistency than Nigiri sushi.
The bottom layer is filled with seasoned sushi rice (a guide for seasoned sushi rice can be found here) and pressed evenly onto the bottom. Various layers of ingredients such as fish and vegetables can be added on top.
Then the lid of the wooden mold is placed on top and the layers are pressed. Depending on the desired compression of the sushi, pressing can last up to 20 minutes.
After opening the lid, the Sushi are either pre-cut using the punched slots or the wooden mold is lifted, the Oshi Sushi remains on the lower part of the wooden mold and can then be cut and transferred to plates.
Alternatively, you can also fill the later top layer as the bottom layer and then add the rice. With this method, the lid must be removed at the end, the mold turned upside down, and the Oshi Sushi pressed out of the mold using the now top-facing bottom.
A very special Oshi Sushi is the so-called Battera-Sushi, in which rice and mackerel as well as a vinegar-marinated kombu leaf are layered on top of each other. The word "Battera" is said to come from Portuguese and means "little boat," because the shape of this sushi is thought to resemble it.
Small marinated kombu leaves (buy here):
Here you can find kombu leaves for Battera sushi
Overview of other types of sushi
Buy sushi ingredients and accessories
