To complete a tasty pressed sushi with pork meat by finding an optimal processing method of the pork meat for preparing it as an ingredient of the pressed sushi.

This pressed sushi is obtained by placing the boiled pork meat with soy sauce on cooked rice for sushi. The pressed sushi is obtained by not simply using the pork meat but using the boiled pork meat with the soy sauce which is the most suitable seasoning to be eaten with the sushi by attaching it on the sushi. By boiling, fat is removed somehow and the taste of the soy sauce is firmly infiltrated into the pork meat while the meat is softened, and by the relationship with the sour taste and the firmness of the cooked rice for the sushi, the meat satisfies the necessary factors required as the ingredients of the pressed sushi, and as a result, the cooked rice for the pressed sushi and the boiled pork meat settled in a good balance form a tasteful pressed sushi having a uniform feeling.