Spicy Tuna Pressed Sushi Recipe (Oshizushi Style)

Rice

• 2 cups calrose rice (washed well)
• 2 1/2 cups water
• 1 strip kombu
• 1 pinch salt
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp black sesame seeds (plus more for topping)
• 2 tbsp toasted sesame seeds (plus more for topping)

Spicy Tuna Mixture

• 1 lb sushi-grade tuna (finely chopped)
• 2 tbsp japanese mayo
• 2 tbsp gochujang
• 3 tbsp chives (chopped)
• 1 1/2 tsp sesame oil
• 1 tsp mirin
• 1 1/2 tsp tamari

Pressed Sushi

• 2 persian cucumbers (thinly sliced)
• 2 large avocados (sliced)
• shichimi togarashi (to taste)
• roasted nori sheets (crumbled)
• 2 large serranos (thinly sliced)

Citrus Tamari Sauce

• 1/4 cup tamari
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 lemon (juiced)
• 1 scallion (chopped)

1. 1

   Rice: Cook the rice with the water, kombu, and salt in a rice cooker or according to package directions. Remove the kombu. Stir the rice vinegar and sugar together and fold into the cooked rice. Let cool completely, about 30 minutes. Fold in the black and toasted sesame seeds.

2. 2

   Spicy Tuna Mixture: Combine the tuna, Japanese mayo, gochujang, chives, sesame oil, mirin, and tamari in a bowl. Mix until evenly coated.

3. 3

   Citrus Tamari Sauce: Combine the tamari, mirin, rice vinegar, lemon juice, and scallion in a small bowl.

4. 4

   Line a quarter sheet pan with plastic wrap, leaving overhang on all sides. Spread the tuna mixture evenly across the bottom. Layer the cucumber slices over the tuna, then the avocado. Sprinkle the crumbled nori over the avocado. Spread the cooled rice evenly over the top. Cover with a second sheet of plastic wrap and press firmly and evenly across the entire surface. Refrigerate for 10 to 15 minutes.

5. 5

   Flip and Slice: Place parchment paper on a serving board. Remove the top plastic wrap, invert the pan onto the board, and lift the pan away. Peel off the remaining plastic wrap. Top with sliced serranos and additional sesame seeds. Slice into squares with a sharp, damp knife.

6. 6

   Serve: Serve with the citrus tamari sauce on the side.