Temari-zushi Variations and Oshi-zushi: Pressed and Formed Sushi Traditions

Ingredients

• For the shari (seasoned rice)
• 450 g Japanese short-grain rice, cooked and seasoned with shari-zu (rice vinegar, sugar, salt)
• 60 ml rice vinegar, combined with sugar and salt to form shari-zu
• 1 tbsp caster sugar, dissolved into shari-zu
• 1 tsp fine salt, dissolved into shari-zu
• For battera (Osaka pressed mackerel sushi)
• 2 shime saba (vinegared mackerel fillets), skin-on, cured and firmed; pat dry before use
• 1 sheet kombu, wiped clean; laid directly over mackerel layer for umami
• For temari-zushi
• 120 g marinated salmon or cured hamachi, thick-sliced; pat dry; avoid high-moisture raw toppings
• 4 sheets plastic wrap, cut into 20 cm squares for dome formation
• For the oshi-waku (mould) preparation
• 100 ml cold water, for rinsing the wooden mould before use
• 1 cloth clean kitchen cloth, dampened in diluted shari-zu for wiping the mould

Method

1. 1
   Dissolve the sugar and salt into the rice vinegar over gentle heat. Fan-cool the seasoned rice (shari) in a wide, flat-bottomed vessel, folding the shari-zu through with a rice paddle in cutting strokes. The rice is ready when each grain is glossy, distinct, and the mass holds together without clumping — temperature should be just above body heat, never warm enough to steam the hand.
2. 2
   Rinse the oshi-waku (wooden mould) thoroughly with cold water. Wipe all interior surfaces with a cloth dampened in diluted shari-zu. The wood must retain a film of moisture — press a finger to the base; if it comes away dry, re-dampen. A dry mould causes rice to adhere on unmoulding and the block to fracture.
3. 3
   For battera: pat the shime saba fillets thoroughly dry. Lay them skin-side down across the base of the prepared oshi-waku, covering the surface evenly with no gaps. Place the kombu sheet directly over the mackerel. The kombu layer should sit flush; lift and smooth any edges that curl.
4. 4
   Pack the seasoned rice into the oshi-waku over the kombu and mackerel. Ensure all grains lie horizontally — press the mass flat with dampened fingers, working from the centre outward. This is where the dish lives or dies: uneven pressure or vertical grain orientation will cause the block to shear rather than cut cleanly. Apply the mould lid and press with firm, even downward force across the entire surface. Rest the assembled mould under a weight for 8–12 hours, refrigerated. At 8 hours the layers integrate and firm; at 24 hours mild fermented complexity begins to develop.
5. 5
   After pressing, refrigerate the unmoulded block for a further 20 minutes before cutting. The block is ready when it holds its rectangular form under light finger pressure without yielding at the edges. Slice with a wet knife in single, decisive strokes into neat rectangular portions. A warm block compresses under the blade; a properly chilled block yields a clean face.
6. 6
   For temari-zushi: lay one square of plastic wrap flat. Centre the topping — salmon, hamachi, or tamagoyaki — face-down at the middle. Place a portion of shari (approximately 40 g) over the topping. Gather the four corners of the plastic wrap together and twist firmly but without force, rolling the parcel in the palm to produce a taut, symmetrical dome. The sphere is correctly formed when the topping shows as a smooth, even cap through the translucent wrap and the base sits flat without splaying.
7. 7
   Unwrap each temari piece immediately before serving. The rice should hold its dome without support and the topping should sit centred, undamaged, and intact. Arrange on a round, dark tray in alternating topping colours.