Aburi Oshi-sushi Salmon* Recipe

Rinse the Rice

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

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.

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.

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).

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.

Prepare the Chili

Thinly slice the serrano chili for garnish. Adjust the quantity based on your spice preference.

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.

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.

Finish with Rice

Top with another half cup of sushi rice and press down firmly again to compact the layers.

Slice the Sushi

Carefully lift the sushi out of the press or container, remove the plastic wrap, and slice into bite-sized pieces.

Garnish

Sprinkle the sliced sushi with chopped green onions and toasted sesame seeds for added flavor and presentation.

Serve

Plate the Aburi Oshi-Sushi Salmon and serve with extra JINYA sauce on the side for dipping.