Japanese Mackerel Pressed Sushi

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A classic Kansai-region pressed sushi (oshi-zushi) where fresh mackerel is salt-cured and dipped in rice vinegar to tame its richness, then layered in a wooden mold with seasoned sushi rice. The silvery skin stays glossy and intact on top, making this one of Japan's most photogenic cold sushi. Mild, tangy, and beautifully balanced – perfect for lunchboxes or as a make-ahead appetizer.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 13 gProtein
• 580 mgSodium
• 320 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the sushi rice

• 2 cups (400 g) Japanese short-grain rice
• 2 1/4 cups (530 ml) cold water
• 3 tbsp rice vinegar
• 1 1/2 tbsp granulated sugar
• 1 tsp fine sea salt

For the vinegared mackerel (shime saba)

• 2 fresh mackerel fillets (about 6 oz / 170 g each), pin-boned
• 1 1/2 tbsp fine sea salt
• 5 tbsp rice vinegar (for the curing dip)
• 2 sheets toasted nori, cut to fit the bottom of your mold
• 1 tsp grated ginger (added to the vinegar dip)

To assemble and serve

• 1 tbsp toasted white sesame seeds (optional)
• Pickled red ginger (beni shoga), for serving
• Wasabi paste, for serving
• Thinly sliced scallions, for serving
• Light soy sauce, for serving

Directions

1. Rinse the rice in cold water until the water runs nearly clear, then drain and let sit for 30 minutes. Combine with the 2 1/4 cups water in a rice cooker or heavy pot and cook covered over low heat until tender, about 18 minutes; let rest 10 minutes.
2. While the rice cooks, dissolve the sugar and salt into the rice vinegar for the rice by warming gently (do not boil). Fold this seasoning into the warm rice with a cutting motion and fan until glossy; cover with a damp towel.
3. Pat the mackerel fillets dry and lay them skin-side down on a tray. Sprinkle the salt evenly over the flesh and let cure in the refrigerator for 30 minutes to draw out moisture and brighten the flesh.
4. Rinse the mackerel briefly under cold water and pat completely dry. Combine 5 tbsp rice vinegar with the grated ginger in a wide dish, dip each fillet in the vinegar for about 1 minute per side (the traditional niban-zu step), then pat dry again.
5. Line the bottom of a traditional oshi-bako (sushi mold) or a parchment-lined loaf pan with one sheet of nori, leaving overhang on the long sides so you can lift the block out later.
6. Spread half the rice in an even layer in the mold and press firmly with dampened fingers. Lay one mackerel fillet skin-side up over the rice, press gently, then top with remaining rice and another nori sheet, overhang side down.
7. Cover the mold with the lid and weigh it down with a heavy object (a kettle or two cans work well). Press for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for firmer blocks.
8. Unmold by lifting the nori overhangs. With a very sharp wet knife, cut the block into 8 equal rectangles per mackerel layer (4 servings of 2 pieces each).
9. Sprinkle the cut sides with toasted sesame seeds if using and arrange on a plate with the mackerel skin facing up so the silvery surface shines through.
10. Serve at room temperature with small dishes of soy sauce, a dab of wasabi, pickled red ginger, and scallion slices on the side.

Cook’s Notes

• Buy the freshest mackerel you can find – ask the fishmonger for sushi-grade; the curing step reduces risk but quality still matters most.
• If you don't have a traditional wooden oshi-bako, a parchment-lined loaf pan weighted with canned goods gives excellent results.
• For the prettiest presentation, score the mackerel flesh lightly in a crosshatch pattern before pressing – this also helps the vinegar penetrate.
• A long press (2-3 hours in the fridge) gives a denser, firmer block that holds together better when sliced; a short press keeps the rice softer.
• Best eaten the same day the rice is made – the cured mackerel keeps well, but the rice loses its just-cooked texture by day two.

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