Oshi-Zushi (pressed sushi) is always fun to make and is also tasty, especially when the rice is cooked in a Kamado-san. You can see in the photo how each grain retains its shape and is shiny after the sushi is pressed. The traditional hinoki wood sushi mold makes the process so easy and brings beautiful results.
Here’s my quick oshi-zushi recipe, which can be made with something I normally stock in my fridge…smoked salmon, radish, and shiso leaves. If you don’t have access to shiso leaves, you can substitute with arugula or simply omit it.
If you want to add Mochi Mugi barley to the rice, simply add a packet of Mochi Mugi to the rice and increase the water by 1/2 cup (120 ml) and cook together.