Entree: Japan – Kansai / Osaka-Kyoto – 箱寿司 ➤ Hakozushi (Pressed box sushi of seasoned rice layered with fish or toppings and formed in a rectangular wooden mold)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 2 cups (360 g) Japanese short-grain sushi rice, rinsed until water runs clear
- 2 1/4 cups (540 ml) water for cooking rice
- 1/3 cup (80 ml) rice vinegar
- 3 tbsp (45 g) granulated sugar
- 1 tsp (6 g) fine sea salt
- 2 saba (mackerel) fillets, approx. 4 oz (115 g) each, skinned and butterflied (or use cured/marinated mackerel)
- 2 tbsp (30 ml) rice vinegar for curing the mackerel
- 1 tbsp (15 ml) mirin (optional) for mackerel glaze
- 1 tsp (5 g) sugar for mackerel cure
- 1/2 tsp (2 g) salt for mackerel cure
- Pickled ginger for serving (no measurement)
- Wasabi and soy sauce for serving (no measurement)
- 1 oshibako (pressing box) or small rectangular loaf pan lined with plastic wrap (no measurement)
- Optional garnish: thinly sliced cucumber or shiso leaves (no measurement)

Instructions

1. Combine rice and 2 1/4 cups (540 ml) water in a rice cooker or heavy pot; cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes. Let rest 10 minutes off heat.
2. Meanwhile, warm 1/3 cup (80 ml) rice vinegar with 3 tbsp (45 g) sugar and 1 tsp (6 g) salt just until sugar dissolves; cool to room temperature.
3. Transfer hot cooked rice to a wooden or nonreactive bowl. Gently fold in the seasoned vinegar with a wooden paddle or spatula, fanning the rice as you fold to cool and give glossy grains. Cover with a damp cloth until ready.
4. Prepare the mackerel: sprinkle 1/2 tsp (2 g) salt over fillets and let sit 10 minutes, then blot dry. Marinate briefly in 2 tbsp (30 ml) rice vinegar mixed with 1 tsp (5 g) sugar and 1 tbsp (15 ml) mirin for 10–15 minutes, then pat dry. If using pre-cured saba, skip marination.
5. Line the oshibako or loaf pan with a sheet of plastic wrap leaving overhang. Place a layer of mackerel fillets skin-side down to cover the bottom of the mold; trim to fit if necessary.
6. Wet your hands to prevent sticking and press an even layer of seasoned sushi rice (about 3/4–1 inch / 2–2.5 cm thick) over the fish so it adheres. Add an optional thin layer of cucumber or shiso if using, then press again with the lid or a flat board to compact firmly.
7. Cover with plastic wrap and weight the mold with a heavy can or a weighted board for 10–15 minutes to set the shape firmly.
8. Unmold by lifting the block with the plastic overhang. Using a sharp wet knife, slice into even rectangles or squares, wiping the blade between cuts for clean edges.
9. Serve hakozushi pieces with pickled ginger, a dab of wasabi and soy sauce on the side. Best enjoyed fresh the same day.