konnichiwa, it's nami from just one
cookbook back with another video for you
and today I'm going to share how to make
oshi sushi, pressed sushi
this sushi originated from kansai
western part of japan
the popular oshi sushi is made with cured and marinated mackerel called shime saba
we can get shime saba in the freezer section of the japanese grocery stores
and I've seen in other asian grocery store as well
and I'd like to say big thanks to Kikkoman for sponsoring this video
using kikkoman season vinegar, we can make sushi rice instantly and it's super easy to put together this pressed sushi
now let's get started!
japanese short grain rice, 2 rice measuring cups (300 g)
wash rice
soak for 20 minutes
drain rice and set aside for 10 minutes
pour water until 2 cups "sushi rice" line
or a bit less than 2 cups if no "sushi rice" line
cook on sushi rice mode
wet sushi oke or large dish
spread rice out evenly so it cools faster
seasoned rice vinegar 4 tbsp
slice the rice at a 45 degree to separate the rice grains instead of mixing
use a fan to cool the rice so it will shine and doesn't get mushy
repeat until rice is cooled
keep the rice covered with a damp towel (or paper towel until ready to use
open the defrosted marinated mackerel fillet and cut the slab in half lengthwise
butterfly the fillet from the long edge that you just cut
repeat the other half
[optional] place the two pieces on a ceramic plate and use a kitchen torch to lightly sear the skin for nice char flavors
oshizushi mold
6 shiso leaves
prepare a small bowl with water and add 1 tbsp seasoned rice vinegar
moisten mold with vinegarso rice won't stick to it
first, put the mackerel fillet at the bottom, skin side down
then add shiso leaves on top of the mackerel
add rice from one side to the other
place the top piece of the mold and use it to press down on the rice firmly
rotate 180 degrees and press down again firmly with your body weight
flip the mold so the top piece is now at the bottom, slide the sidewall of the mold down
remove the top piece
push up the bottom piece through the sidewall
insert a knife to detach from the bottom piece
cut the oshizushi in half and cut each half into 3 pieces
serve on a plate and garnish with pickled ginger
(music)
itadaki masu!
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since you guys are all watching till the end of this video here is the japanese word of the day
kansai and kanto
you hear these terms a lot when you travel in japan
and kansai refers to osaka and the western part of japan while kanto refers to tokyo and eastern part
kansai and kanto, have fun
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mata ne!
