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So now that you know how to make oshizushi [1], 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 [2], a 7″x2″ piece of pineapple, and a 7″x2″ piece of unagi [3]. 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 [1])
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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 [9], liverwurst, avocado [10], and tobiko, then tied it in a green onion [11] stalk. We were being a little random with this one! 😀
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Frisky Oshizushi
This is similar to the Frisky Roll [16]. Once you have compressed the sumeshi [2], place a long slice of cucumber on top of the sumeshi [2], 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 [10] and unagi [3] on top of this similar to how it was done in the Frisky Roll [16] recipe.
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A Little Bit of Everything Oshizushi
This is another oshizushi that has a bit of everything in it. First after the sumeshi [2] is compressed, put down a layer of avocado [10] and compress it. Next is a layer of unagi [3], then green onion [11]. Compress these, then add a layer of smoked salmon [9] on top. Compress it all, then eat it! (It tastes better than it sounds!)
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