Oshizushi literally means "pressed sushi" in Japanese. It is usually made by pressing rice into a wooden box with a topping of choice to create perfect rectangular shaped sushi. It doesn't necessarily have to be rectangle shaped however. Here, I have used a large round cookie cutter to mould my sushi into round shapes. Not only is oshizushi easy to make, it also looks neat and presentable, making it perfect for entertaining guests or a special someone.
1 cup white short grain rice
1 cup water
2 tablespoons rice vinegar
1 tablespoon caster sugar
½ teaspoon salt
For the Chicken Cashew Teriyaki:
4 baby cos lettuce leaves
300g chicken thigh fillet, fat trimmed
40g roasted cashew nuts, cut in halves lengthwise
1 Tablespoon sesame seeds, toasted
2 small stalks spring onions (scallions), cut into 1cm lengths
½ teaspoon fresh grated ginger
1 clove garlic, minced
2 tablespoons soy sauce
2 ½ tablespoons brown sugar
1 teaspoon honey
1/2 teaspoon rice vinegar
¼ teaspoon sesame oil
1 teaspoon corn flour, dissolved in 2 teaspoons of water
Rinse rice 3 times. Drain well.
Place the rice and water in a pot, cover, and bring to a boil over high heat.
Reduce heat to low and simmer for 12 minutes until water is absorbed.
Remove from heat and let cool for 10 minutes without removing the cover.
Combine vinegar, sugar and salt in a small bowl.
Transfer rice into a wooden or glass bowl. (Do not use metal as it will react with the vinegar mixture).
Using a wooden spoon, gradually mix in the vinegar mixture while simultaneously fanning the rice until it cools (approx. 10 minutes). Set aside.
Combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl to make teriyaki sauce.
Cut chicken fillet into small 1cm cubes.
Heat a tablespoon of cooking oil in a non-stick pan over medium-high heat and cook chicken pieces for 2 minutes until they change colour.
Stir in the teriyaki sauce and cashews, and reduce heat to medium-low.
Cook, stirring, for 1 minute.
Add in the corn flour mixture, and continuously stir for 1 minute until the sauce thickens.
Stir in spring onions and cook for a further 40 seconds. Set aside.
Trim the bottom end of each lettuce leaf about 4cm thick.
Place a round 7.5cm diameter cookie cutter on top of the trimmed end of the lettuce. Take 2 heaped tablespoons of sushi rice and spread evenly inside the cookie cutter, making sure that the rice is firmly packed.
Take 2 tablespoons of chicken teriyaki and spread evenly over the rice layer.
Take another 2 heaped tablespoons of rice and spread over the chicken layer.
Gently remove the cookie cutter.
Top the oshizushi with 1 tablespoon of chicken teriyaki and a sprinkle of sesame seeds.