Step 1

Gather all the ingredients.

Step 2

Measure the rice using a rice cooker cup and rinse under cold water by gently rubbing the rice with your fingertips in a circling motion. Submerge the rice in water and pour out the starchy water. Rinse and repeat until the water becomes clear.

Step 3

Soak rice in water for 20-30 minutes.

Step 4

Drain water completely and set aside for 10 minutes. If you don’t have time to wait, then shake off the excess water the best you can. Transfer the rice into the rice cooker.

Step 5

Pour water until “Sushi Rice” 2 cups (or a little bit less than regular 2 cups, if you don’t have “Sushi Rice” option) and start cooking. If you do not have a rice cooker, prepare 360 ml water (we use less water than regular rice as you will season the rice after the rice is cooked) and follow my recipe on how to cook rice in the Instant Pot or in the pot over the stove.

Step 6

Once the rice is done cooking, fluff with a rice scooper/paddle. Moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a large bowl with water so the rice will not stick. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster.

Step 7

While it’s hot, mix 4 Tbsp Kikkoman® Seasoned Rice Vinegar (or homemade sushi vinegar into the rice. Add more or less to your liking. With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing. Meantime, you need to use a fan to cool the rice so it will shine and doesn't get mushy.

Step 8

Then gently flip the rice in between slices. Repeat this process until the rice is cooled. Keep the rice covered with a damp towel (or paper towel until ready to use.

Step 9

Open the defrosted marinated mackerel fillet and cut the slab in half lengthwise.

Step 10

Butterfly the fillet from the long edge that you just cut. Please watch the video if you need more visual. Repeat the other half.

Step 11

[Optional] Place the two pieces on a ceramic plate and use a kitchen torch to lightly sear the skin for nice char flavors.

Step 12

Prepare a small bowl with water and add 1 Tbsp Kikkoman® Seasoned Rice Vinegar (or rice vinegar). Moisten your hands so the rice won’t stick to them.

Step 13

Assemble Oshibako mold with the bottom base and side so the top is open. Moisten it with the vinegar water so the rice won’t stick to it.

Step 14

First, put the mackerel fillet at the bottom, skin side down. When the fillet is bigger than the box, cut off the excess and fill in all the voids if any.

Step 15

Then add shiso leaves on top of the mackerel.

Step 16

Add rice from one side to the other. Using your fingers, fill the rice right into the corners and try to keep the amount of rice even all over.

Step 17

Add more rice if necessary and fill the mold just right above the rim.

Step 18

Place the top piece of the mold and use it to press down on the rice firmly.

Step 19

Rotate 180 degrees and press down again firmly with your body weight.

Step 20

Flip the mold so the top piece is now at the bottom. Slide the sidewall of the mold down.

Step 21

Remove the top piece. If the fish is stuck to the top piece, use a knife to detach. Push up the bottom piece through the sidewall.

Step 22

The completed oshizushi is now on the bottom piece. Insert a knife to detach from the bottom piece.

Step 23

Cut the oshizushi in half and cut each half into 3 pieces. Serve on a plate and garnish with pickled ginger. You can repeat for another piece of mackerel. Clean the mold and moisten before making the second batch. Alternatively, you can use plastic wrap to avoid cleaning every time.

Step 24

You can make Temari Sushi or Hand Roll Sushi for a quick sushi fix. Or you can freeze up to 1 month.