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Oshizushi/Pressed Sushi: Salmon Marinated in Seaweed/Shake Sushi Konbushime Recipe

How to make oshizushi/pressed sushi, the Japanese way!

By chow · From Open Recipes · 2 ingredients
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Why it works: Vinegar and seaweed work together. They rank in the top 15% of all ingredient pairs, and 66 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

The recipe

1~4 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Vinegar + seaweedtop 15% of all pairs
    Aroma overlaplow
    Mentioned together66 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Rice + seaweedtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together71 recipes

    Shared aroma: hexanol (green, fruity).

  3. Vinegar + sugartop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,804 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Rice + sugartop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together8,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rice + vinegartop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together1,128 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs