Uploaded February 2026 | Updated September 2026, 2 weeks ago
This is my favourite sushi to make and to eat. The way the fish, the rice and the sweet-spicy umami sauce click together will blow your mind — and you can absolutely make it at home. This is Osaka-style pressed sushi, oshizushi.
The rice matters most. Wash and rinse it properly, cook it with the right water ratio, then fold through a seasoning of good rice vinegar, sugar and salt. Use anything but a steel container — vinegar reacts with it. And slice through the rice as you mix so you don't crush the grains.
What you'll learn:
✔ The teriyaki reduction — simmered down by 50–55% until it glazes
✔ The umami sauce: mayo, that reduction, sriracha, grated garlic, miso, white pepper, lime
✔ Cutting half-frozen sushi-grade salmon cleanly to fit your mould
✔ Assembling inverted, lined with plastic wrap, pressed hard with your body weight
✔ Torching sideways so the sugars caramelise evenly
✔ Cutting the sauce before plating so it doesn't drag
📖 FULL RECIPE + quantities:
cookingwithanadi.com/recipes/oshizushi-osaka-style-pressed-sushi?utm_source=youtube&utm_medium=description&utm_campaign=pressedsushi
⏱ TIMESTAMPS
0:00 – Osaka-style pressed sushi
0:30 – The rice and the seasoning
2:00 – Teriyaki reduction
2:45 – The spicy umami sauce
3:40 – Prepping the salmon
5:00 – Jalapeños and green onions
5:40 – Assembling the mould, inverted
7:00 – Glazing, torching and plating
🔔 Subscribe for weekly technique-first cooking videos:
youtube.com/@CookingwithAnadi?sub_confirmation=1
▶️ READ NEXT
How to Make Sushi Rice: cookingwithanadi.com/recipes/how-to-make-sushi-rice
Pickled Ginger for Sushi: cookingwithanadi.com/recipes/pickled-ginger-for-sushi
PRODUCTS USED:
Sushi rice: geni.us/GZ44
Wasabi paste: geni.us/YlZJ
Pressed sushi mold: geni.us/wUHCAs
Kitchen scale: geni.us/IDcP
Mixing bowl: geni.us/P226lI
Gloves: geni.us/C4Hg5e
Cutting board: geni.us/WNBR8to
Saucepan: geni.us/9OsnN
Squeeze bottle: geni.us/kVFF
Basting brush: geni.us/Q82T
Ramekins: geni.us/WAqT
Japanese mayo: geni.us/jfgp
Disclaimer: This video is not sponsored, but the links above contain affiliate links. If you click on them and make a purchase, I will earn a small commission. Please click on them to help support me and my channel at no additional cost to you! My opinions of these products are entirely my own.
ALL MY SOCIAL MEDIA:
Instagram: instagram.com/cooking.with.anadi
Blog: cookingwithanadi.com
X: https://x.com/cookwithanadi
Facebook: facebook.com/cookingwithanadi
TikTok: tiktok.com/@cooking.with.anadi
For business inquiries: amisra@cookingwithanadi.com
#pressedsushi #oshizushi #sushirecipe #japanesefood #salmonrecipe #sushiathome #japanesecooking #seafood #restaurantathome #cookingwithanadi
This is my favourite sushi to make and to eat. The way the fish, the rice and the sweet-spicy umami sauce click together will blow your mind — and you can absolutely make it at home. This is Osaka-style pressed sushi, oshizushi.
The rice matters most. Wash and rinse it properly, cook it with the right water ratio, then fold through a seasoning of good rice vinegar, sugar and salt. Use anything but a steel container — vinegar reacts with it. And slice through the rice as you mix so you don't crush the grains.
What you'll learn:
✔ The teriyaki reduction — simmered down by 50–55% until it glazes
✔ The umami sauce: mayo, that reduction, sriracha, grated garlic, miso, white pepper, lime
✔ Cutting half-frozen sushi-grade salmon cleanly to fit your mould
✔ Assembling inverted, lined with plastic wrap, pressed hard with your body weight
✔ Torching sideways so the sugars caramelise evenly
✔ Cutting the sauce before plating so it doesn't drag
📖 FULL RECIPE + quantities:
cookingwithanadi.com/recipes/oshizushi-osaka-style-pressed-sushi?utm_source=youtube&utm_medium=description&utm_campaign=pressedsushi
⏱ TIMESTAMPS
0:00 – Osaka-style pressed sushi
0:30 – The rice and the seasoning
2:00 – Teriyaki reduction
2:45 – The spicy umami sauce
3:40 – Prepping the salmon
5:00 – Jalapeños and green onions
5:40 – Assembling the mould, inverted
7:00 – Glazing, torching and plating
🔔 Subscribe for weekly technique-first cooking videos:
youtube.com/@CookingwithAnadi?sub_confirmation=1
▶️ READ NEXT
How to Make Sushi Rice: cookingwithanadi.com/recipes/how-to-make-sushi-rice
Pickled Ginger for Sushi: cookingwithanadi.com/recipes/pickled-ginger-for-sushi
PRODUCTS USED:
Sushi rice: geni.us/GZ44
Wasabi paste: geni.us/YlZJ
Pressed sushi mold: geni.us/wUHCAs
Kitchen scale: geni.us/IDcP
Mixing bowl: geni.us/P226lI
Gloves: geni.us/C4Hg5e
Cutting board: geni.us/WNBR8to
Saucepan: geni.us/9OsnN
Squeeze bottle: geni.us/kVFF
Basting brush: geni.us/Q82T
Ramekins: geni.us/WAqT
Japanese mayo: geni.us/jfgp
Disclaimer: This video is not sponsored, but the links above contain affiliate links. If you click on them and make a purchase, I will earn a small commission. Please click on them to help support me and my channel at no additional cost to you! My opinions of these products are entirely my own.
ALL MY SOCIAL MEDIA:
Instagram: instagram.com/cooking.with.anadi
Blog: cookingwithanadi.com
X: https://x.com/cookwithanadi
Facebook: facebook.com/cookingwithanadi
TikTok: tiktok.com/@cooking.with.anadi
For business inquiries: amisra@cookingwithanadi.com
#pressedsushi #oshizushi #sushirecipe #japanesefood #salmonrecipe #sushiathome #japanesecooking #seafood #restaurantathome #cookingwithanadi
