Sea bream Oshizushi recipe
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!
- Prep Time
- 10 minutes
- Cooking Time
- 10 minutes
- Servings
- 1 person
- Category
- Kitchen
- Japanese fish
Ingredients
- 225 g Milky Queen rice
- 150 g sea bream fillet
- 0.75 cl rice vinegar
- Fine salt
- Powdered sugar
- Soy sauce
- Wasabi
Directions
- 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.
