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Bicolored Oshi (Pressed) Sushi of Cabbage

Bicolored Oshi (Pressed) Sushi of Cabbage
Ingredients For two people servings

For the Sushi rice:
Rice 150g
Water 180ml
Vinegar 1 2/3 tbsp
Sugar 1 tbsp
Salt 1/2 tsp

For filling:
Cabbage 25g
Violet cabbage 25g
Salt a pinch
Vinegar 3 tbs
Lemon juice 2 tsp
Salt a little less than 1/4 tsp
Olive oil a little more than 2 tbs

Oshi sushi can be made easily using a mold. The best thing about this sushi is that even those, who have never made sushi before, can make it easily. The ingredients can be those introduced, grilled vegetables, mushrooms cooked with soy sauce and sake, etc. If you eat it at home with your family, it can be served with green vegetables seasoned with soy sauce as well. This way makes a side dish of delicious sushi.

How to make it

  • Rinse rice for a few times in cold water and put it into a pot and pour water. Close the lid before cooking and cook it at high heat. When it starts boiling, reduce the heat to low and cook for 10 minutes. Turn off the heat and leave it for 10 minutes to let it steam without opening the lid.

  • Put vinegar, sugar and salt in a bowl and mix to make the sushi vinegar. Then put the rice (1) into the shallow bowl and mix with the mixture of sushi vinegar to take the heat off.

  • Then cut the cabbages separately and put them respectively. Mix with salt and leave them for 5 minutes, then drain off the water.

  • Mix the contents of (A) and marinate cabbages separately.

  • Prepare two rectangle-shaped containers that can be stacked. Put the plastic wrap on the bottom and spread (4) for about 2 to 3 cm and then put (2) on top.

  • Put another container on top of (5) in order to press the sushi.

  • After it’s been pressed, turn the container upside down and carefully put the contents out using the plastic wrap. Then cut it and put them on the dish. Do the same with the Violet Cabbage.

Director of this section
Izumi Shoji / Vegetable Cooking Specialist

A qualified Vegetable Sommelier*, specialized in vegetarian cooking to reproduce crunchy and delicious dishes just like meat dishes. Actively performing in various fields such as magazines, TV, and others, a member of the Japanese Society for Vegetarian Research (JSVR).
*The title of The Japan Vegetable Sommelier Association

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