Oshi Seasonal Zushi Recipe

Rinse the Rice

In a fine-mesh sieve, rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium pot, combine rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat, then cover and reduce to low heat. Cook for 18-20 minutes until the rice is tender. Remove from heat and let it sit, covered, for 10 minutes.

Season the Rice

In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt until dissolved. Gently fold this mixture into the cooked rice using a spatula, being careful not to mash the grains.

Slice Sashimi

Thinly slice the fresh sashimi (choose salmon, tuna, or snapper) into bite-sized pieces.

Prepare Avocado and Cucumber

Cut the avocado in half, remove the pit, and slice it thinly. For the cucumber, slice it into thin rounds or strips.

Prepare for Assembly

Gather all prepared ingredients: sushi rice, sashimi slices, avocado, cucumber, and sesame seeds.

Layer the Sushi

In a sushi mold or a small rectangular dish, spread a layer of sushi rice, followed by a layer of sashimi, avocado, and cucumber. Press down firmly.

Repeat Layers

Repeat the layering process, finishing with a final layer of sushi rice on top. Press down to compact everything.

Cut into Pieces

Using a sharp knife, carefully cut the assembled zushi into bite-sized squares or rectangles.

Garnish and Serve

Sprinkle sesame seeds over the top before serving. Serve with soy sauce on the side for dipping.