Osaka's indigenous sushi form predating Edo nigiri by two centuries: kombu-marinated mackerel pressed over seasoned rice in a rectangular mould. Sold in triangular kombu-wrapped cuts.
Where to eat Battera (Osaka pressed sushi) in Osaka
1 editor pick for Battera (Osaka pressed sushi) in Osaka, ranked by editorial score. All Osaka signature dishes · Battera (Osaka pressed sushi) across every city.
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Yoshino Sushi Honten
Try Battera (pressed mackerel sushi)
A Semba counter selling Osaka box sushi and battera to take away: kombu-cured mackerel pressed over seasoned rice and cut into neat square blocks.
Book food experiences in Osaka
More places to eat in Osaka
Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.
- Kashiwaya Osaka Senriyama Japanese Kaiseki, our score 4.9
- Kashiwaya Kaiseki, our score 4.8
- Kuromon Ichiba Market Market, our score 4.8
- Agnel d'Or French, our score 4.7
- Sushi Minazuki Omakase Sushi, our score 4.7
- bills Umeda Brunch, our score 4.6
Make it at home
Ingredients
- 1 saba mackerel fillet, pin-boned
- 2 tbsp salt for curing
- 100ml rice vinegar for curing
- 400g cooked sushi rice, seasoned with vinegar, sugar, salt
- 1 sheet kombu, 20x10cm
- Gari (pickled ginger) to serve
Method
- Salt the mackerel fillet and leave for 30 minutes; rinse and pat dry.
- Submerge in rice vinegar for 20 minutes; the flesh will turn opaque.
- Line a battera mould or small loaf tin with cling film.
- Lay the mackerel skin-side down in the mould, then place kombu on top.
- Press seasoned sushi rice firmly over the kombu in an even layer.
- Cover with the lid or a weighted board and refrigerate for 4-6 hours.
- Remove from mould, slice into 8 triangular pieces, and serve with gari.
Editor tip. The pressing mould can be improvised with a loaf tin and a weighted board; the flavour improves after 4-6 hours of pressing in the refrigerator.
Learn to cook it, or eat it with a guide
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