Aburi Spicy Salmon Oshi Recipe

Prepare sushi rice

If not already prepared, cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While still hot, fold in the 3 tbs rice vinegar seasoning (sugar + salt dissolved in rice vinegar) gently with a cutting motion. Fan rice until slightly cooled to near room temperature. Keep covered with a damp towel to prevent drying.

Prepare mold

Lightly oil the inside of an oshi (rectangular) mold or a small square/rectangular container with 1 tsp neutral oil so rice won't stick. If using nori, cut strips to line the mold sides.

Make tempura batter

If using store-bought shrimp tempura, skip. Otherwise: in a chilled bowl, lightly beat the cold egg, add ice-cold sparkling water, then gently fold in 1/4 cup flour — do not overmix; a few lumps are fine. Dust peeled, deveined shrimp lightly with 1 tsp cornstarch before dipping in batter.

Fry shrimp

Heat vegetable oil in a medium pot to 350–365°F (175–185°C). Fry shrimp in small batches 1–2 minutes until golden and crisp. Drain on a wire rack or paper towel and keep warm. Break or cut into pieces sized to fit on the oshi (roughly 1–2 shrimp per piece depending on mold size).

Slice and season salmon

Slice the sushi-grade salmon into thin rectangular strips about the width/length of your oshi mold top (approx. 1/4" thick, trimmed to fit). Lightly brush both sides with 1 tsp soy mixed with 1/2 tsp sesame oil; sprinkle a tiny pinch (approx. 1/8 tsp) salt. Set aside on a plate.

Prepare onions and tobiko

Very thinly slice the red onion and soak briefly (30 seconds) in cold water to mellow bite, then drain well. Thinly slice green onion. Measure out 2 tbs tobiko and have it ready.

Layer in the mold

Press about 1/4 cup of seasoned sushi rice firmly into the bottom of the oshi mold for the first layer. Add a single layer of shrimp tempura pieces (broken to fit) across the rice. Spoon 1 tsp tobiko in a line or dot pattern over the tempura, then add a thin scattering of red onion slices (about 1 tsp). Add another light layer of rice (about 1/4 cup) and press firmly to compact using the oshi lid or a flat spatula. If your mold is larger, adjust rice and layers proportionally. Remove the assembled rice block from the mold carefully onto a heatproof plate or board.

Top with salmon and sauces

Lay the salmon strips on top of the compacted rice block, covering evenly. Drizzle or pipe spicy mayo over the salmon: mix Japanese mayo and sriracha to make 4 tbs total (adjust heat to taste). Lightly drizzle eel sauce across the top (about 2 tbs). Optionally add a few small dots of extra tobiko.

Torch the salmon (aburi)

Sprinkle 1 tsp rice wine or sake lightly over the salmon (or brush). Using a handheld culinary torch, sear the salmon surface until edges just begin to char and the mayo slightly bubbles — about 10–20 seconds per area, moving torch to avoid overcooking. Aim for a barely-cooked exterior with raw center (aburi style). If you don't have a torch, briefly broil on high 6–10" from heating element for 30–45 seconds while watching closely.

Finish assembly

After torching, let cool 30–60 seconds, then carefully slice the rice block into 6–8 bite-sized oshi pieces using a very sharp wet knife (wet the blade between cuts). Arrange pieces on a serving plate.

Plate each piece with an extra drizzle of eel sauce and a small stripe or dot of spicy mayo as desired. Garnish with remaining tobiko, toasted sesame seeds, sliced green onion, and microgreens/shiso. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.