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Oshi sushi recipe | The famous box sushi explained + how to make it yourself
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Smoked salmon with avocado and cucumber Oshi sushi recipe

Vinegared sushi rice, with smoked salmon, avocado and cucumber is probably the ultimate sushi combo. The umami flavors work well together. Making pressed sushi with a mold is so easy, that you'll be switching from rolls to box sushi in no time.
Course Main Course
Cuisine Japanese
Keyword Sushi
Prep Time 20 minutes
Cook Time 25 minutes
Servings 24 pieces
Author Joost Nusselder
Cost $12


  • 2 cups of sushi rice short-grained Japanese rice wash to remove starch and drain well
  • 20 ml rice vinegar
  • ½ tablespoon granulated white sugar
  • 150 g smoked salmon
  • 1 small cucumber
  • 1 avocado thinly sliced
  • 1 tablespoon Japanese kewpie mayo
  • soy sauce for serving
  • pickled ginger optional for serving
  • wasabi paste optional for serving


Step one: prepare the sushi rice

  • Preparation is key when it comes to making rice.
  • Place the sushi rice in a rice cooker after it has been washed and drained.
  • Add enough water to completely submerge the ingredients, up to the 2-cup mark.
  • To cook, simply place the lid on the pot and press the button on the timer.
  • Make a solution of rice vinegar and sugar and combine the sushi rice vinegar and sugar in a small saucepan.
  • Heat until the sugar is dissolved on medium heat. Remove from the heat.
  • As soon as the rice has finished cooking, carefully drizzle and fan in the sushi vinegar combo.
  • Stir the rice and vinegar together using a rice paddle until well combined.

Step two: Assemble the sushi

  • Take some rice vinegar and wet your fingers and the wooden mold with it to prevent the rice from sticking.
  • Assemble the box so the bottom base and sides are upright and the top of the box is fully open. (It looks like a box with no lid).
  • Slice your salmon, avocado, and cucumber into thin strips.
  • Start to add the smoked salmon to the bottom of the box.
  • Then, add a layer of sliced avocado.
  • Next, add a layer of the sliced cucumber.
  • After the toppings are layered, you need to cover them and fill the box with the sushi rice just below the rim.
  • Spread the rice out evenly and fill the corners.
  • Using the top piece of the oshibako (the third piece), press down the rice firmly.
  • If some areas are sparse or uneven, spread the rice out to make sure it's spread out evenly. Continue to press down firmly.
  • After pressing, slide the side part of the box up. You should still apply pressure to the top of the press.
  • The result is layered sushi. Flip over the sushi box on a large plate and then slice the sushi into small rectangular bite-sized pieces.
  • Drizzle the kewpie mayo on each piece.
  • Serve with soy sauce, pickled ginger, and wasabi paste.