Oshi Sushi

Instructions

1. Prepare the Rice
   Cook the washed rice with water in a rice cooker or heavy-bottomed pot until tender and fluffy. Let it rest covered for 10 minutes after cooking is complete.
2. Season the Rice
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Once the rice has rested, transfer it to a large wooden bowl and drizzle the vinegar mixture over it. Fold gently with a wooden paddle to incorporate, being careful not to mash the rice. Fan the rice while mixing to cool it quickly and create a glossy finish.
3. Prepare the Oshi Sushi Mold
   Line an oshi sushi mold (or a rectangular container about 8x4 inches) with plastic wrap, leaving excess hanging over the edges. If using a regular container, you'll need something flat to press the sushi later.
4. Layer the Ingredients
   Spread a layer of seasoned rice (about 1 inch thick) evenly in the bottom of the mold. Place your toppings of choice (salmon, mackerel, or shrimp) in a single layer on top of the rice. For shrimp, arrange them side by side with tails removed. For fish slices, overlap them slightly. Add a small dab of wasabi between the rice and fish if desired.
5. Press the Sushi
   Add another thin layer of rice on top of the fish. Place the lid on the oshi sushi mold and press down firmly for about 2-3 minutes to compact everything. If using a regular container, place a flat object on top and weight it down with something heavy.
6. Cut and Serve
   Remove the pressed sushi from the mold using the plastic wrap. Place it on a cutting board and remove the plastic. With a sharp knife dipped in water, cut the pressed sushi into 8 rectangular pieces. Clean the knife between cuts for neat edges.
7. Garnish and Finish
   Place a small strip of nori on top of each piece or wrap it around the middle like a belt. Sprinkle with toasted sesame seeds. You can also add small decorative elements like a thin slice of lemon or a small shiso leaf on top.