Editing Sushi (section)

===''Oshizushi''===
[[File:Trichiurus lepturus Sushi.JPG|thumb|right|[[Trichiurus lepturus|Japanese cutlassfish]] {{transliteration|ja|oshizushi}} at a restaurant in [[Minamata, Kumamoto]]]]
[[File:Mackerel_sushi_(sabazushi).jpg|thumb|{{transliteration|ja|Oshi-zushi}} (pressed sushi)]]
{{nihongo3|"pressed sushi"|押し寿司|Oshizushi}}, also known as {{nihongo3|"box sushi"|箱寿司|hako-zushi}}, is a pressed sushi from the [[Kansai region]], a favorite and specialty of [[Osaka]]. A block-shaped piece is formed using a wooden mold, called an {{transliteration|ja|[[Oshizushihako|oshibako]]}}. The chef lines the bottom of the {{transliteration|ja|oshibako}} with the toppings, covers them with sushi rice, and then presses the mold's lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is {{nihongo3|pressed mackerel sushi|バッテラ|battera}} or {{nihongo||鯖寿司|saba zushi}}.<ref>{{cite book |url=https://books.google.com/books?id=g_eGICVMj3YC&q=battera%E3%80%80%22saba+zushi%22&pg=PA231 |title=The essence of Japanese cuisine: an essay on food and culture |first1=Michael |last1=Ashkenazi |first2=Jeanne |last2=Jacob |publisher=University of Pennsylvania Press |year=2000 |isbn=978-0-8122-3566-1 |page=231 |quote=Called saba zushi or battera, after the Portuguese term for "small boat," which the mold resembles. |access-date=2020-10-16 |archive-date=2021-06-17 |archive-url=https://web.archive.org/web/20210617105714/https://books.google.com/books?id=g_eGICVMj3YC&q=battera%E3%80%80%22saba+zushi%22&pg=PA231 |url-status=live }}</ref> In {{transliteration|ja|oshizushi}}, all the ingredients are either cooked or cured, and raw fish is never used.<ref>{{cite web|url=http://www.sushiencyclopedia.com/blog/2007/10/15/osaka-style-boxed-sushi/|title=Osaka Style Boxed Sushi|website=Sushi Encyclopedia|archive-url=https://web.archive.org/web/20080116130758/http://www.sushiencyclopedia.com/blog/2007/10/15/osaka-style-boxed-sushi/|archive-date=January 16, 2008|url-status=live}}</ref> The name ''battera'' means "small boat" in Portuguese (bateira), as the sushi molds resembled small boats.<ref>{{Cite web |title=Battera ｜ Our Regional Cuisines : MAFF |url=https://www.maff.go.jp/e/policies/market/k_ryouri/search_menu/1896/index.html |access-date=2024-05-10 |website=www.maff.go.jp}}</ref> 

''Oshizushi'' wrapped in [[persimmon]] leaves, a specialty of [[Nara (city)|Nara]], is known as {{nihongo|''kakinohazushi''|柿の葉寿司}}.

Seared ''oshizushi'', or {{nihongo|''aburi oshizushi''|炙り押し寿司}}, is a popular variety invented in [[Vancouver, BC]] in 2008.<ref name="straightaburi">{{cite web|url=https://www.straight.com/life/1145476/origin-vancouvers-deep-love-aburi-sushi|title=The origin of Vancouver's deep love for aburi sushi|access-date=2024-05-29|date=2018-10-03|publisher=The Georgia Straight}}</ref><ref name="nuvo">{{cite web |url=https://nuvomagazine.com/magazine/spring-2020/seigo-nakamura |title=Chef's Table: Seigo Nakamura |publisher=NUVO Magazine |access-date=2024-05-29}}</ref><ref name="vancouver-oshi">{{cite web|url=https://dailyhive.com/vancouver/oshi-pressed-sushi-vancouver-2016|publisher=The Daily Hive|access-date=2024-05-29|date=2016-11-30|title=8 places to enjoy oshi sushi in Vancouver}}</ref> This involves using a [[butane torch]] to sear the sushi, which may contain ingredients such as [[mayonnaise]], various sauces, [[jalapeño]]s, and [[avocado]] in addition to typical sushi ingredients such as salmon and mackerel. The variety has since spread to other cities, such as [[Toronto]].<ref name="torontoaburi">{{cite web|url=https://www.tastetoronto.com/guides/the-best-aburi-sushi-in-toronto|title=The best aburi sushi in Toronto|publisher=Taste Toronto|access-date=2024-05-29}}</ref>
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