Mushi Sushi (むしずし) is a type of traditional Japanese sushi, especially popular in the Kansai region. Unlike regular sushi, Mushi Sushi is steamed, which is its main characteristic. It was created as a way to enjoy warm sushi during the cold seasons. The key feature of Mushi Sushi is that steaming keeps the rice and ingredients warm, making it delicious even in cold winter. Steaming also makes the rice fluffy and enhances the flavors of the ingredients. Another notable aspect is its beautiful appearance, often with vibrant garnishes.

The ingredients used in Mushi Sushi vary by region and household, but typically include sushi rice, main ingredients, eggs, seasonings, and garnishes. Sushi rice is prepared with vinegared rice, forming the base of Mushi Sushi. Common main ingredients include sea bream, eel, shrimp, shiitake mushrooms, and lotus root, with sea bream and eel being particularly representative of Mushi Sushi. Eggs, in the form of thinly sliced omelette or scrambled eggs, add color. Seasonings like sugar, salt, and vinegar are used, and the ingredients are sometimes marinated with soy sauce or mirin. Finally, garnishes such as ikura (salmon roe), snap peas, and mitsuba (Japanese parsley) are often added for extra color and flavor. Due to its warmth and variety of ingredients, Mushi Sushi is frequently seen at special events and celebrations. Its beautiful appearance and rich flavors make it a perfect dish for the cold season. Steaming allows the umami of the ingredients to soak into the rice, creating a harmonious and delightful overall taste.