Box sushi
押し寿司 · battera, with kohada

1. Cover both non-frame parts with plastic. Wet the frame.
2. Squeeze the moisture from gari, roll it in shiso, chop finely.
3. Fish skin-side down; the other piece blood-lines out. Use the small bits to complete the layer.
4. 200 g rice per box: lightly compact 120 g, make a hollow along the centre line, press the four corners.
5. A light layer of the shiso/gari mix + sesame.
6. Then 80 g rice; press from the corners in. Push, rotate 45°, push again.
7. Out of the frame; lay the kombu on top. Cut in the middle, then 3 pieces each.

Osaka-style: sandwich between paper and film; keeps in the fridge up to 2 nights. → Kohada

Related: Kohada · Gari