Oshinuki-Zushi (Kagawa Pressed Sushi with Spring Toppings)
Quick answer
- Total time
- 150 min
- Level
- Hard
- Servings
- 12 servings
- Ingredients
- 21
About this dish
From late April through June, when Spanish mackerel entered the Seto Inland Sea and broad beans ripened, farming families in Sanuki made this pressed sushi for Haruio, a spring gathering where relatives shared fish, food, and sake.
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The mackerel on top must be sold for raw consumption, because the vinegar cure does not kill parasites or pathogens.
Ingredients
Instructions
- 1
Rinse the rice and cook it with the water specified for 5 cups by your rice cooker.
Stir the sushi vinegar, sushi sugar, and sushi salt until dissolved. Sprinkle over the hot rice, fold with cutting motions, and let the steam subside.
- 2
Roll the fuki on a board with 1 teaspoon of the combined seasoning salt, blanch, peel away the outer fibers, and slice crosswise.
Simmer with 45 ml dashi, 2 tablespoons sake, 1 tablespoon filling sugar, and 0.5 teaspoon seasoning salt until nearly dry.
- 3
Soak the dried shiitake until fully rehydrated and strain 120 ml of the soaking liquid through a fine sieve.
Slice the mushrooms and simmer with the liquid, 1 tablespoon filling sugar, 1 tablespoon soy sauce, and 1 tablespoon mirin until glossy and nearly dry.
- 4
Beat the egg with 0.25 teaspoon of the combined seasoning salt.
Lightly oil a skillet over medium-low heat, spread the egg in a thin layer, cook both sides fully, and cut it to fit the top of the molds.
- 5
Coat the raw-consumption-grade mackerel evenly with 1 tablespoon curing salt and refrigerate for about 30 minutes.
Pat dry, immerse in 120 ml curing vinegar, and refrigerate for about 1 more hour. Drain, pat dry again, and slice to fit the molds.
- 6
Boil the broad beans in salted water until tender.
Briefly turn them in a small amount of water seasoned with 1 teaspoon filling sugar and a pinch of the combined salt, then let them cool completely.
- 7
Rehydrate the frozen tofu in lukewarm water, rinse, press out the water, and cut small.
Simmer with the remaining 240 ml dashi, 2 tablespoons filling sugar, 0.5 teaspoon seasoning salt, the remaining 1.5 teaspoons sake, and 0.5 teaspoon light soy until nearly dry, then cool.
- 8
Line each press mold with a leaf or food-safe sheet and fill halfway with sushi rice.
Add cooled fuki, shiitake, some broad beans, and frozen tofu, then cover with more rice. Arrange omelet, vinegar-cured mackerel, and the remaining beans, press firmly, and unmold. Lightly bruise each sansho leaf between your palms and place one on top.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
香川県農政水産部農業経営課 · Checked: 2026-08-11
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