Aburi Oshi-sushi Salmon* Recipe
Recipe information
Make Aburi Oshi-sushi Salmon* in just 1h . Pressed salmon sushi, serrano chili, JINYA sauce
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Ingredients
Sushi Rice
Salmon Topping
Garnish
Prepare Sushi Rice
1. Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions, or bring to a boil, then reduce the heat and simmer covered for about 20 minutes, until water is absorbed.
3. Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Salmon Topping
4. Sear the Salmon
Preheat a grill or frying pan over medium-high heat. Brush the salmon fillet with sesame oil and sear for about 1-2 minutes on each side until cooked to your preference (medium rare is recommended).
5. Slice the Salmon
Once cooked, remove the salmon from the heat and let it rest for a few minutes. Slice the salmon thinly against the grain.
6. Prepare the Chili
Thinly slice the serrano chili for garnish. Adjust the quantity based on your spice preference.
Assemble Sushi
7. Layer the Ingredients
In a sushi press or a shallow container lined with plastic wrap, layer a half cup of sushi rice on the bottom. Press down firmly.
8. Add the Salmon
Place a layer of sliced salmon on top of the pressed rice, followed by a drizzle of JINYA sauce and a few slices of serrano chili.
9. Finish with Rice
Top with another half cup of sushi rice and press down firmly again to compact the layers.
10. Slice the Sushi
Carefully lift the sushi out of the press or container, remove the plastic wrap, and slice into bite-sized pieces.
Garnish and Serve
11. Garnish
Sprinkle the sliced sushi with chopped green onions and toasted sesame seeds for added flavor and presentation.
12. Serve
Plate the Aburi Oshi-Sushi Salmon and serve with extra JINYA sauce on the side for dipping.
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