Seared Salmon Sushi Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the runoff runs mostly clear (about 4–6 rinses). Drain. Combine rinsed rice and 240 ml water in a rice cooker or medium pot. If using a pot, bring to a gentle boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare seasoning

While rice cooks, whisk together 3 tbs rice vinegar, 1.5 tbs granulated sugar and 0.5 tsp fine sea salt until sugar dissolves.

Transfer hot cooked rice to a shallow wooden or wide bowl. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula to avoid mashing grains. Fan the rice (or use a fan) while mixing to cool quickly to room temperature and give glossy texture. Cover with a damp towel until assembly.

Make tare

Combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs dashi, and 1 tbs light brown sugar in a small saucepan. Add 1 tbs bonito flakes. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 2 minutes, then remove from heat and let steep 5 minutes. Strain out bonito flakes and cool. Taste and adjust balance; sauce should be savory-sweet with an umami backbone. Keep warm or room temperature for brushing.

Prepare salmon

Pat the 12 oz sushi-grade salmon fillet dry with paper towels. Trim away any sinew and evenly slice the fillet into 8 pieces roughly 3/8–1/2 inch thick and about 2 inches long (suitable for pressing on rice). Keep salmon chilled until ready to sear.

Slice serrano

Thinly shave the serrano pepper into very fine rounds or slivers. Remove seeds if you want less heat. Set aside.

Sear and torch salmon

Lightly brush each salmon slice with 1/8 tsp neutral oil to help torching and prevent sticking. Arrange salmon pieces on a heatproof surface. Using a handheld culinary blowtorch, evenly torch the top surface of each salmon piece until the surface is lightly browned and slightly charred, 20–40 seconds per piece depending on torch intensity. Alternatively, briefly sear skinless salmon flesh-side down in a very hot cast-iron skillet 20–30 seconds just to develop color, then remove. Chill briefly if the fish warms too much.

Form oshizushi (pressed style)

If you have an oshi (pressed) mold: line the mold base with a thin strip of nori (optional). Moisten your hands with water mixed with a little rice vinegar to prevent sticking. Divide the cooled sushi rice into 8 equal portions. Press one portion of rice into the mold firmly but gently to form a compact rectangle about 2 x 1.5 inches. Brush a small amount (about 1/2 tbs total divided) of the prepared umami tare over the rice surface.

Top with salmon

Place one torch-seared salmon slice on top of each pressed rice block. Lightly brush another thin layer of the umami tare over the salmon (about 1/2 tbs total across all pieces).

Add finishing touches

Garnish each piece with a small sliver of shaved serrano (use sparingly; one or two thin slivers per piece), a tiny smear (approx 1/8 tsp) of wasabi between rice and salmon or on the side as desired, and a light sprinkle of toasted sesame seeds. Add microgreens if using. Serve with pickled ginger and remaining tare on the side for dipping.

Optional torch finish: for an extra visual/flavor touch, briefly torch the salmon very quickly after assembly for 5–10 seconds to warm the top and caramelize the tare slightly, taking care not to overcook. Serve immediately.