Masaba Oshizushi, also known as Masaba pressed sushi, is a traditional Japanese dish that features marinated and pressed mackerel on top of seasoned rice, all compressed into a rectangular shape.
This dish is typically made using a special wooden mold called an “oshizushi” box, which gives the sushi its distinctive shape. Here’s a basic recipe to make Masaba Oshizushi:
For the Marinated Mackerel (Masaba):
- 1 fresh mackerel fillet, deboned
- 3 tablespoons soy sauce
- 2 tablespoons sake (Japanese rice wine)
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sugar
For the Seasoned Sushi Rice:
- 2 cups sushi rice, cooked and seasoned with sushi vinegar (rice vinegar, sugar, and salt)
- Nori sheets (seaweed), cut into rectangles to fit the mold
- Wasabi paste (optional)
- Oshizushi mold (wooden sushi mold)
- Prepare the Marinated Mackerel (Masaba):
a. In a small saucepan, combine the soy sauce, sake, mirin, and sugar. Heat the mixture over medium heat until the sugar dissolves. Allow the marinade to cool.
b. Place the mackerel fillet in a shallow dish and pour the marinade over it. Make sure the fillet is fully submerged. Marinate in the refrigerator for about 1-2 hours.
c. After marinating, remove the mackerel from the marinade and pat it dry with paper towels. Set aside.
- Prepare the Seasoned Sushi Rice:
a. Cook the sushi rice according to the package instructions.
b. Once the rice is cooked, gently mix in the sushi vinegar (rice vinegar, sugar, and salt) while the rice is still warm. Allow the rice to cool to room temperature.
- Assemble the Masaba Oshizushi:
a. Line the bottom of the oshizushi mold with a piece of plastic wrap or parchment paper. This will help prevent sticking.
b. Place a sheet of nori at the bottom of the mold.
c. Spread a layer of seasoned sushi rice over the nori, pressing it gently to create an even layer.
d. Lay the marinated mackerel fillet on top of the rice, covering the rice completely.
e. Spread another layer of seasoned sushi rice over the mackerel, pressing it gently to create a smooth surface.
f. Place another sheet of nori on top of the rice.
g. Close the mold and apply gentle pressure to compress the layers together.
- Remove the pressed sushi from the mold and unwrap the plastic wrap or parchment paper.
- Use a sharp knife to cut the pressed sushi into bite-sized pieces.
- Serve the Masaba Oshizushi with a side of wasabi paste, pickled ginger, and soy sauce for dipping.
Enjoy your homemade Masaba Oshizushi! Remember that making traditional sushi dishes can take practice, so don’t be discouraged if your first attempt isn’t perfect.