Oshizushi (pressed sushi) ｜ Our Regional Cuisines

1. Cook the rice together with the water and 1 sheet of kelp.

2. Mix together the vinegar, yuzu vinegar, caster sugar and salt.

3. Once the rice has cooked, cover it with the vinegar mixture. Blend together, then leave to cool.

4. Thinly slice the cucumber, and sprinkle with a pinch of salt. Once it has softened, wipe off any excess moisture.

5. Slice the carrots into thin strips before boiling them.

6. Quickly splash the wakame seaweed with boiling water to rehydrate, then slice.

7. Drain the tinned crab, then soak in a mixture of vinegar and sugar, before lightly pressing it to remove excess moisture.

8. Moisten the inside of the box with a little water so that the rice doesn't stick.

9. Line the box with sushi rice to a depth of 1cm, and lay the wakame seaweed on top. Next, pack with alternating layers of rice, carrots, rice, cucumber, rice, and tinned crab. Place the lid on the box, and weigh it down with a weight.

10. Once the rice and other ingredients are tightly packed on top of each other, push it out of the box, and cut into slices.