Allison Day


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plenty-of-oshizushi

So now that you know how to make oshizushi, it’s time to make some! You can use most ingredients in oshizushi, although squishier ingredients work better since they can compress very nicely. Here are some of the creations we tried:

Island Oshizushi

For one oshizushi (4-6 pieces, depending on how you cut it), use about 1 cup sumeshi, a 7″x2″ piece of pineapple, and a 7″x2″ piece of unagi. Be careful, because the pineapple will leak juice into the rice so the rice falls apart if it isn’t packed tightly enough!! (For directions for making oshizushi, click here)

Son’s Fun Oshizushi

This is the oshizushi shown in the How To post. This one has a little bit of everything in it. We used smoked salmon, liverwurst, avocado, and tobiko, then tied it in a green onion stalk. We were being a little random with this one! 😀

Frisky Oshizushi

This is similar to the Frisky Roll. Once you have compressed the sumeshi, place a long slice of cucumber on top of the sumeshi, and try to compress it as much as possible. It probably won’t compress much, since it’s a pretty hard ingredient. Then place alternating strips of avocado and unagi on top of this similar to how it was done in the Frisky Roll recipe.

A Little Bit of Everything Oshizushi

This is another oshizushi that has a bit of everything in it. First after the sumeshi is compressed, put down a layer of avocado and compress it. Next is a layer of unagi, then green onion. Compress these, then add a layer of smoked salmon on top. Compress it all, then eat it! (It tastes better than it sounds!)

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Comments

  1. Brian says:

    Mmmmmh! Mouthwateringly delicious-looking! I *need* to go buy one of those sushi presses.

  2. Will says:

    Hi there,

    I just wanted to say that i love this site. And i can’t wait to get around to actually trying to make this delicious food myself. At the moment i eat out at a beautiful Japanese restaurant every lunch time and my addiction is costing me on average £10 a day.
    I’m actually considering doing a course in Japanese cuisine, thats how much love this food.

    Oh and the site itself looks beautiful, good job !!

  3. Yvo says:

    Ooh, pineapple and eel… that sounds really intriguing and delicious. Mmmm, now I wish I could find a restaurant to make this stuff for me 🙂

  4. Allison says:

    Brian – Thanks! Hehe you’ll have a good time making these… it’s kinda fun squishing the ingredients together!

    Will – Thank you so much! It’s a lot of fun making sushi, and a lot cheaper than eating out all the time! 😀 Son did the site… isn’t it wonderful? I’m so proud of him. 🙂

    Yvo – It is good! A nice sweet/salty/sour combination. 😛

  5. Yvo says:

    Hey, the other night I happened to catch Iron Chef (America) and Morimoto made oshizushi! I got really excited because I’m a dork like that 🙂

  6. Allison says:

    Yay! Hehe I wish I could have seen that! Hehe that is really exciting! (Ok so I’m a dork too! 😀 )

  7. Vanessa says:

    This all looks really good…..I’m hungry now! I usually get sushi at a local chinese restaurant buffet….it’s really quite good for a buffet. It’s nice to come here and find out the names of the different kinds.

  8. Allison says:

    Thanks! 🙂

  9. Boaz-Bagbag says:

    hank you very much for sharing such an informative article with us.

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