As the name suggests, Iwakunizushi is a variety of pressed sushi that hails from Iwakuni City, Yamaguchi. It is made by layering sushi rice, lotus roots, shiitake mushrooms, and thin threads of fried eggs into large, square-shaped wooden molds.

Traditionally, the box is then stepped on, until all the ingredients are well pressed. Additionally, seafood is often placed on top of Iwakunizushi, most commonly pickled mackerel or shrimps. Because of its colorful and appealing appearance, this sushi variety is a staple dish served on special occasions and remains a favorite local specialty.