Aburi Oshi Sushi Salmon 6p Recipe
Pressed salmon sushi, serrano chili, JINYA sauce. 6p
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Ingredients
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Sushi Rice
Sushi Filling
Toppings
Method
Prepare Sushi Rice
Rinse and Cook Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Drain and add rice to a rice cooker with 1.2 cups of water. Cook according to the rice cooker instructions.
Season Rice
Once cooked, transfer rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the warm rice and gently fold to combine. Let it cool to room temperature.
Prepare Sushi Filling
Slice Salmon and Chili
While the rice is cooling, thinly slice the fresh salmon fillet into strips. Also, thinly slice the serrano chili, removing seeds if you prefer less heat.
Prepare Nori
Cut the nori sheet into halves, creating two rectangular pieces. This will be used to layer the sushi.
Assemble Sushi
Layer Ingredients
In a sushi mold or a small rectangular container, layer the sushi rice evenly at the bottom, pressing down firmly. Add a layer of nori, followed by a layer of sliced salmon and serrano chili. Drizzle with JINYA sauce, then add another layer of sushi rice on top.
Press Sushi
Using the sushi mold, press down firmly to compact the layers. If using a container, press down with a flat object to ensure everything is tightly packed.
Slice and Garnish
Remove the sushi from the mold and slice into 6 equal pieces. Garnish with sesame seeds and finely chopped green onions before serving.
