Salmon Bo-sushi

Bo-sushi is made with sushi rice and fish layered together and pressed in a long, thin wooden box. You can also make it with a piece of gauze or cheesecloth to make the shape.

Salmon Bo-sushi
Photographed by Shin Ebisu

Recipe by
Takuji Takahashi







Calorie count is for a piece.
Excludes time spent cooking the rice.

Ingredients (Makes 2 rolls)

  • 180 ml rice
  • 1 piece konbu kelp (5 cm x 5 cm)
  • [Seasoned sushi vinegar]

    • 40 ml rice vinegar
    • Slightly more than 1 1/2 tbsp sugar
    • Salt, to taste
    • 1 piece konbu kelp (2.5 cm x 2.5 cm)
  • 8 slices smoked salmon (200 g)
  • 10 shiso leaves
  • 2 tbsp white sesame seeds
  • 2 tbsp rice vinegar
  • 2 tbsp water



Rinse the rice and place it in a rice cooker along with the piece of konbu kelp. Add water to slightly below the "1 cup" mark in the rice cooker pot, in order to cook the rice to be slightly firm.


In a saucepan, combine the ingredients for the [seasoned sushi vinegar] and heat over medium heat. When it comes to a simmer and the sugar has dissolved, remove from heat and let cool in the pan.


When the rice is cooked, transfer to a handai sushi tub. Drizzle the [seasoned sushi vinegar] onto a spatula, sprinkling it evenly over the rice using the spatula. Mix using a quick cutting motion with the spatula.


Finely chop the shiso leaves and white sesame seeds. Rinse and pat dry the shiso leaves. Add the chopped shiso leaves and sesame seeds to the rice and mix.


Combine 2 tbsp of each of vinegar and water. Dip the smoked salmon, one slice at a time, into this diluted vinegar, then drain on a paper towel.


Spread a piece of gauze (or cheesecloth) on a cutting board, tucking one end of the gauze under the far edge of the cutting board to hold it in place. Place four slices of the smoked salmon on the gauze to form a rectangular layer without any gaps between the slices.


Use half of the rice and shape it into a long rectangular block, adjusting its length to fit the layer of salmon. Place the rice onto the salmon and roll toward the far side of the cutting board together with the gauze, rolling until the layer of salmon underneath the rice comes to the top. Press down to set its shape.


Continue to apply pressure from above as you pull the gauze-rolled sushi closer to your body to tighten the roll and set its shape. Let rest for a moment, and repeat with the other half of the ingredients.


Cut into easy-to-eat pieces using a moistened knife, and arrange on a serving plate.


[Handai] Round, steep-walled tub for preparing sushi rice.