The three-part wooden sushi press, called an oshibako, is a traditional mould for making Kansai-style oshi-zushi or 'pressed sushi'. The sushi is most popular in Osaka, and originally was served as a layer of rice, topped with fish such as pickled mackerel. A version called hako zushi is also served in Osaka, which is topped with butterflied shrimps and anago, or salt-water eel.
However, today the sushi can be found with layers of rice and almost any filling - in South Africa the oshi-zushi pressed sushi is known as a 'fashion sandwich'. Just fill the sushi press as you wish, and press down with a weight for an hour or two before slicing and serving.
The sushi press or mould should be soaked in water before use to prevent the rice from sticking, or alternatively line with clingfilm.
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