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Spicy Tuna Pressed Sushi Recipe (Oshizushi Style)

By: Nadia Aidi
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Servings: 8 servings
Spicy gochujang tuna, cucumber, and avocado pressed under seasoned Calrose rice in a sheet pan, then sliced into squares and served with a citrus tamari sauce. An oshizushi-style pressed sushi sized for a crowd.
Prep 30 minutes
Cook 20 minutes
Additional Time 45 minutes
Total 1 hour 35 minutes
Overhead view of spicy tuna pressed sushi on parchment, topped with black and white sesame seeds and a border of sliced jalapeños.

Equipment

  • rice cooker, optional but recommended
  • quarter sheet pan, 9 x 13
  • cutting board
  • knife
  • plastic wrap
  • parchment paper

Ingredients

Rice

  • 2 cups calrose rice washed well
  • 2 1/2 cups water
  • 1 strip kombu
  • 1 pinch salt
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp black sesame seeds plus more for topping
  • 2 tbsp toasted sesame seeds plus more for topping

Spicy Tuna Mixture

  • 1 lb sushi-grade tuna finely chopped
  • 2 tbsp japanese mayo
  • 2 tbsp gochujang
  • 3 tbsp chives chopped
  • 1 1/2 tsp sesame oil
  • 1 tsp mirin
  • 1 1/2 tsp tamari

Pressed Sushi

  • 2 persian cucumbers thinly sliced
  • 2 large avocados sliced
  • shichimi togarashi to taste
  • roasted nori sheets crumbled
  • 2 large serranos thinly sliced

Citrus Tamari Sauce

  • 1/4 cup tamari
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 lemon juiced
  • 1 scallion chopped

Instructions

  • Rice: Cook the rice with the water, kombu, and salt in a rice cooker or according to package directions. Remove the kombu. Stir the rice vinegar and sugar together and fold into the cooked rice. Let cool completely, about 30 minutes. Fold in the black and toasted sesame seeds.
  • Spicy Tuna Mixture: Combine the tuna, Japanese mayo, gochujang, chives, sesame oil, mirin, and tamari in a bowl. Mix until evenly coated.
  • Citrus Tamari Sauce: Combine the tamari, mirin, rice vinegar, lemon juice, and scallion in a small bowl.
  • Line a quarter sheet pan with plastic wrap, leaving overhang on all sides. Spread the tuna mixture evenly across the bottom. Layer the cucumber slices over the tuna, then the avocado. Sprinkle the crumbled nori over the avocado. Spread the cooled rice evenly over the top. Cover with a second sheet of plastic wrap and press firmly and evenly across the entire surface. Refrigerate for 10 to 15 minutes.
  • Flip and Slice: Place parchment paper on a serving board. Remove the top plastic wrap, invert the pan onto the board, and lift the pan away. Peel off the remaining plastic wrap. Top with sliced serranos and additional sesame seeds. Slice into squares with a sharp, damp knife.
  • Serve: Serve with the citrus tamari sauce on the side.

Nutrition

Calories: 412kcal, Carbohydrates: 48g, Protein: 19g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 23mg, Sodium: 555mg, Potassium: 517mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1513IU, Vitamin C: 12mg, Calcium: 67mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info