Aburi Salmon Sushi Press Recipe
Torched dashi salmon, jalapeño, pickled ginger, micro cilantro, unagi
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Ingredients
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Sushi Rice & Seasoning
Dashi Salmon (aburi)
Fillings & Toppings
Assembly & Finishing
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Rinse 2 cups short-grain rice under cold water, swirling and draining until the water runs mostly clear (about 3–4 rinses). Drain 10 minutes. Combine drained rice and 480 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Let rest covered 10 minutes off heat.
- 2
Season rice
While the rice rests, heat 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large wood or nonreactive bowl. Using a rice paddle, gently cut and fold the seasoned vinegar into the rice to evenly coat while fanning or letting steam escape to cool to slightly warm (about 20 minutes). Cover with a damp cloth to keep from drying.
Dashi Salmon (aburi)
- 3
Prepare salmon
Trim skin and any bloodline from the 12 oz salmon. Pat dry thoroughly with paper towel. Slice into pieces roughly the dimensions of your sushi press (for a 6x3-inch press, slices about 1/4–1/2 inch thick and lengthwise to fit). Reserve.
- 4
Marinade
In a shallow dish combine 60 ml dashi, 1 tbs light soy, 1 tbs mirin and 1 tbs sake. Place salmon pieces flesh-side down in the marinade for 5 minutes (do not soak longer or fish will begin to cure). Remove and blot lightly — you want the flavor but not excess liquid.
- 5
Torching (aburi)
Brush or lightly mist fish with 1 tsp vegetable oil so the torch gives even charring. Using a handheld culinary blowtorch set to medium, pass the flame over the salmon surface evenly until the top is lightly caramelized and slightly blistered (about 20–30 seconds per pass). Do 1–2 passes depending on desired char. Let cool 2 minutes.
Fillings & Toppings
- 6
Prepare jalapeño and garnish
Thinly slice the jalapeño crosswise into rounds, removing seeds if you prefer less heat. Pick micro cilantro leaves and measure pickled ginger into small bowl. Toast 1 tsp sesame seeds in a dry pan over medium heat about 1–2 minutes until fragrant; set aside.
- 7
Warm unagi sauce
Warm 3 tbs unagi (eel) sauce briefly in a small saucepan or microwave to make it easy to drizzle. Keep warm.
Assembly & Finishing
- 8
Prepare press
Lightly oil the inside of your oshizushi (sushi) press or rectangular mold with 1 tsp neutral oil so rice won't stick. If using, line the bottom with thin nori sheets to add texture (optional).
- 9
Layer rice
Moisten your hands with water (and a touch of rice vinegar if desired) to prevent sticking. Fill the mold with a layer of sushi rice approximately half the height of the mold (press gently but evenly with the press lid or tamper). You want a compact but not crushed rice base.
- 10
Add fillings
On top of the rice layer, arrange the following evenly: thin jalapeño slices (about half the jalapeño, spaced across), small scattered amounts of pickled ginger (reserve some for garnish), and a light scattering of micro cilantro. If you like a hint of wasabi, spread a very thin line (about 1 tsp total) across the center before placing the salmon.
- 11
Top with salmon and press
Lay the aburi salmon pieces skinless-side down (charred side up) across the fillings, slightly overlapping if needed to cover the surface. Place the press lid and apply even pressure for 30–60 seconds to compress into a clean block. Hold steady so layers adhere.
- 12
Unmold and slice
Gently remove the lid and invert the press onto a cutting board (if using a mold that inverts). If salmon is on top, slide a thin, sharp knife between mold and sushi. Wipe knife with a damp cloth between cuts to keep slices clean. Cut into 6–8 uniform pieces (suggested servings: 6 pieces).
- 13
Finish and plate
Arrange pieces on a platter. Drizzle warm unagi sauce across each piece (about 1/2 tbs per piece). Garnish each with a small sprig of micro cilantro, a thin sliver of pickled ginger, a thin jalapeño round where desired, and a light sprinkle of toasted sesame seeds. If desired, finish with a tiny brush of extra dashi or a few drops of soy for extra umami.
- 14
Serve
Serve immediately so the contrast between the lightly torched salmon and slightly warm rice is enjoyed. Provide extra pickled ginger and soy on the side.
