Sea bream Oshizushi recipe

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Kitchen

Japanese fish

Portion

1 person

Preparation time

10 minutes

Cooking time

10 minutes

Originating in Fukuoka, oshizushi is a pressed sushi originally composed of 3 layers, a layer of fish between 2 layers of rice. Not very aesthetic, it was soon replaced by a version with the fish on top. The whole is pressed into a mold, then cut into rectangles. Follow our step-by-step recipe for delicious oshi zushi with sea bream!

Ingredients

225 g Milky Queen rice
150 g sea bream fillet
0.75 cl rice vinegar
Fine salt
Powdered sugar
Soy sauce
Wasabi

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Instructions

Wash the rice 2 or 3 times until the water runs clear.
Cook the rice in a pressure cooker or covered saucepan. Add as much water as rice.
Once all the water has evaporated, your rice is ready.
In a bowl, combine rice vinegar, sugar and salt.
Lay the hot rice flat, add the vinegar mixture and stir gently.
Allow to cool to room temperature.
Remove the bones from the sea bream and cut the flesh into thin slices.
Line the bottom of a square baking tin, letting the film hang over the sides.
Place your slices in the bottom of the pan, then place the rice on top.
Press together, then unmold by pulling off the plastic film.
Cut your sushi into rectangles.
Enjoy with soy sauce and a little wasabi.

Recipe notes

You can also dress your rice with sushi vinegar or add a hot pepper sauce!

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