Seared Salmon Sushi Recipe

Rinse and Cook Rice

Rinse the short-grain sushi rice under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 rinses). Drain for 10 minutes. Combine rinsed rice and 1.1 cups water in a pot with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to the lowest heat and simmer 12 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool and gloss the rice. Fan until rice is close to room temperature (about 10 minutes). Keep covered with a damp towel while assembling.

Prepare Salmon

Trim the salmon of any sinew and slice into 8 pieces roughly 2–3 inches long and about 1/4 inch thick — wide enough to cover the pressed rice rectangles. Pat dry with paper towel. Lightly brush both sides with 1 tsp neutral oil to aid torching.

Assemble Pressed Sushi (Oshizushi)

Line the inside of the oshizushi mold with plastic wrap, leaving excess to fold over. Place a thin layer (about 2 tablespoons) of sushi rice in the mold and press firmly and evenly with the top piece of the mold (or the press) so it forms a compact rectangle about 1/2 inch high. Lay a slice of salmon over the rice. Fold excess plastic wrap over the top, press again to compact and create a clean edge, then remove weight and release the pressed block from the mold. Repeat to make 4 pressed pieces (each using ~2 tbsp rice + 2 oz salmon total yields 4 small oshizushi).

Make Umami Sauce

Whisk together 1 tbsp light soy sauce, 1 tbsp mirin, 1 tsp ketchup, 1/2 tsp sesame oil and 1 tbsp dashi stock in a small bowl. Taste and, if you want slightly brighter acidity, add up to 1/2 tsp rice vinegar. The sauce should be balanced savory-sweet and glossy. Keep at room temperature.

Using a small spoon, brush or drizzle a thin layer of umami sauce over the top of each pressed salmon piece just before torching — this helps caramelize and create a glaze when seared.

Torch the Salmon

Place the pressed salmon sushi on a heatproof surface or plate. Hold the blowtorch about 2–3 inches away and move it evenly over the salmon surface, working in sweeping motions to sear and slightly char the fish and sauce. Aim for a light caramelization — you should see the color deepen and small areas bubble but the fish should remain raw-looking underneath. Torch each piece for 20–40 seconds depending on torch intensity.

Garnish and Serve

Very thinly shave the serrano pepper into rounds or fine slivers (remove seeds for less heat) and place a few shavings on top of each torched salmon piece. Sprinkle a pinch of toasted sesame seeds and a little sliced green onion. Serve immediately with pickled ginger on the side and the remaining umami sauce in a small dish for dipping or an extra drizzle.

When using the blowtorch, work in a well-ventilated area, keep flammable items away, and move the flame continuously to avoid overheating any one spot. Ensure sushi-grade salmon has been kept properly chilled and consume promptly.