Seared Salmon Sushi Recipe

Rinse the rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and let sit 10 minutes.

Combine the rinsed rice and 360 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and cook 12–14 minutes until water is absorbed. Let rest, covered, 10 minutes off heat.

While rice cooks, mix 60 ml rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.

Transfer hot rice to a large shallow wooden or plastic bowl (handai or nonreactive bowl). Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula, fanning the rice to cool to near room temperature (about 8–10 minutes). Cover with a damp towel to keep moist.

Prepare the salmon

Using a very sharp knife, slice the salmon fillet into 8–10 thin slices approximately 1/8–1/4 inch thick and 2–3 inches long (long enough to cover pressed rice pieces). Keep salmon cold on ice or chilled plate until assembly.

Lightly brush or rub the salmon slices with 1 tsp neutral oil to help torching and prevent sticking.

Thinly shave the serrano pepper into very fine rounds or slivers. Remove seeds if you want less heat. Set aside on paper towel to absorb moisture.

Whisk together 2 tbs soy sauce, 1 tbs mirin, 2 tbs dashi, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tsp sugar until sugar dissolves. Taste and adjust: add up to 1/4 tsp yuzu kosho or a tiny drop of toasted sesame paste for extra umami if desired.

Reserve 1–2 teaspoons of sauce per serving to brush on the pressed sushi before torching and a small bowl for passing at the table.

If you have an oshizushi (pressed sushi) mold: line the mold base with plastic wrap for easy removal. If not, you can form by hand using a rectangular mold or freehand with a small rectangular ring about 2 x 3 inches.

Moisten hands with a little water mixed with a drop of rice vinegar to prevent sticking. Take about 1/4 cup (heaped) sushi rice and press into the mold in an even layer about 1/2 inch thick.

Brush a thin layer (about 1/2 tsp) of the umami sauce over the rice surface.

Lay a slice of oiled salmon over the rice, overlapping as needed to cover the rice completely. Press the top with the mold lid or a flat spatula to form a compact rectangle (do not over-compress — you want cohesion but not a gummy texture).

Carefully unmold the pressed block and place on a cutting board. Using a very sharp, dampened knife, slice the block into 4–6 bite-size pieces (about 1–1.5 inches each). Wipe knife between cuts for clean edges.

Brush the exposed salmon tops lightly with a thin coat of the reserved umami sauce (about 1/2 tsp per piece).

Using a handheld culinary torch held 2–3 inches away, move the flame evenly over the salmon surface until the top is lightly charred and slightly caramelized (10–20 seconds per piece depending on flame). Rotate to ensure even color but avoid overcooking the interior — aim for a seared surface and raw interior.

Top each piece with a few shaved serrano slices (to taste), a tiny smear of wasabi on the side or between rice and fish if desired, and a scattering of toasted sesame seeds. Garnish with microgreens or mitsuba if using and serve immediately with pickled ginger.