Black Cod Pressed Sushi with Cabi Miso Glaze
Recipes
Black Cod Pressed Sushi with Cabi Miso Glaze
May 26th, 2026
Halley Zelicoff
This recipe brings together rich, caramelized Seremoni Grade Black Cod and perfectly seasoned sushi rice in a simple pressed style that’s great for sharing. The Cabi miso glaze develops deep savory flavor as the fish marinates, then turns glossy and lightly charred under the broiler. Balanced with bright yuzu vinaigrette, dashi soy, and fresh scallions, each bite hits sweet, salty, citrusy, and umami all at once.
Ingredients
- 12 oz Seremoni Grade Black Cod
- 1/3 cup Cabi Miso Glaze
- 2 cups sushi rice
- 3 Tbsp Cabi Yuzu Vinaigrette
- 3 Tbsp Cabi Dashi Soy
- Salt, to taste
- Toasted sesame seeds, to garnish
- Scallions, to garnish
Cut black cod into even, bite-sized pieces and place in a non-reactive container. Brush miso glaze all over fish and allow to marinate 8-12 hrs in the fridge. (Less time is ok, but more time will result in more developed flavor).
Prepare rice in rice cooker or on stovetop according to instructions. When rice is done, transfer to shallow bowl and drizzle yuzu vinaigrette, dashi soy, and a pinch of salt. Using a rice paddle or rubber spatula, gently fluff and mix rice until grains are separated and well seasoned. Taste and adjust as needed.
Preheat oven to broil. Line a rectangular or square dish with plastic wrap, press rice into it and cover with plastic. Press to ensure it is firmly packed into the dish – this will help keep the rice together.
Remove black cod from marinade, allowing excess to drip off. Place on baking sheet and broil for 2-4 minutes until fish is just cooked through and miso glaze is caramelized (because you are broiling, be mindful to not use parchment paper, as it will burn)
Cut rice into even squares or rectangles, about the same size as your fish. Place broiled black cod on top of pressed rice.
Garnish with toasted sesame seeds and thinly sliced scallions. Enjoy!