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Pressed Smoked Salmon Sushi

Smoked Salmon Oshi-Zushi

Oshi-Zushi (pressed sushi) is always fun to make and also tasty, especially when the rice is cooked in Kamado-san. You can see in the photo how each grain remains its shape and is shiny after the sushi is pressed. The traditional hinoki wood sushi mold makes the process so easy and brings beautiful results.

Here's my quick oshi-zushi recipe, which can be made with something I normally stock in my fridge...smoked salmon, radish, and shiso leaves. If you don't have access to shiso leaves, you can substitute with arugula or simply omit it.

If you want to add Mochi Mugi barley to the rice, simply add a packet of Mochi Mugi to the rice and increase the water by 1/2 cup (120 ml) and cook together.


Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)
Pressed Sushi Mold




  • 2 rice cups (360 ml) short grain rice, rinsed
  • 1 1/2 cups minus 2 tablespoons (330 ml) water
  • 2 tablespoons sake
  • 1 piece (2" x 2" or 5 cm x 5 cm) kombu (dry kelp)

    (For sushi-zu/ rice vinegar seasoning)

    • 3 tablespoons and 1 teaspoon (50 ml) rice vinegar
    • 1 tablespoon raw brown sugar
    • 1 teaspoon sea salt
    • About 8 medium shiso leaves, cut in half
    • 4 oz (120 g) smoked salmon, thinly-sliced
    • 1 - 2 radishes, thinly-sliced
    • Soy sauce, for serving
    • Wasabi paste, for serving


        1. Combine the rice, the water and the sake in Kamado-san, and place the kombu on top of the rice. Let the rice soak for 20 - 30 minutes.
        2. Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.
        3. Turn off the heat and let it stand for 20 minutes.
        4. Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved.  (You can heat it in the microwave for 25 - 30 seconds first to make it easier to dissolve.) Set aside.
        5. Remove both lids of Kamado-san. Remove the kelp and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle. Cover again with only the top lid of Kamado-san, and let the rice cool down for 10 - 15 minutes.
        6. Set the sushi mold (bottom piece and frame) on a work surface. Take a big enough piece of plastic wrap and line the inside of the mold.
        7. Take 1/4 of the rice and spread to the bottom evenly. Wet the surface of the top wood press and press the rice.
        8. Uncover and spread enough shiso leaves to cover the surface. Take additional 1/4 of the rice and spread evenly. Wet the surface of the top wood press and press again.
        9. Uncover and spread enough smoked salmon slices to cover the surface. Top the salmon with some slices of radish. Fold the plastic wrap to cover the surface and press with the top wood press again.
        10. Gently remove the sushi from the mold and unwrap. Slice, and serve with soy sauce and wasabi.

        Spread the rice inside of the mold.

        Pressed and unwrapped.

        I made the sushi rice with mochi mugi barley. So good.

          About the measurements used in our recipes

          For rice measurement, traditional Japanese rice measurement is used.
          • 1 rice-cup = 3/4 US cup = 180 ml
          Other conversions (US to metric measures)
          • 1 cup = 240 ml1
          • 1 inch (1") = 2.5 cm
          • 1 ounce (1 oz) = 30 ml