Oshizushi is traditional pressed sushi from Osaka and the wider Kansai region, formed in a wooden mold.
To make oshizushi, a chef places toppings and seasoned sushi rice inside an oshizushihako, or pressed-sushi box. The lid is pushed down firmly, compressing the ingredients into a compact rectangular block. The block is then removed and cut into neat bite-sized pieces. This molding method distinguishes oshizushi from hand-shaped nigirizushi and rolled makizushi.
The style reflects older Kansai food traditions, where pressing helped preserve and transport sushi. Osaka’s battera, a famous variety, traditionally uses cured or preserved fish and is shaped in the mold. In some regional forms, the ingredients are cooked or cured rather than served raw, although modern versions can use a wider range of toppings.
Oshizushi is sometimes confused with inarizushi, whose rice is stuffed into a pouch of fried tofu. It is also different from makizushi, which is rolled in seaweed. The traditional mold is wooden, though plastic oshizushihako are common today because they are easier to clean and maintain.