Seared Salmon Sushi Recipe

Cook rice

Rinse 1.5 cups short-grain sushi rice under cold water until water runs clear. Drain and combine with 1.65 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 10 minutes.

Season rice

While rice cooks, gently warm 3 tbs rice vinegar, 1.5 tsp sugar and 0.75 tsp fine sea salt in a small pan just until dissolved. Transfer cooked rice to a wide shallow bowl or hangiri. Pour the vinegar mixture over rice and fold gently with a rice paddle or spatula to coat while fanning (or allowing to cool) to give glossy grains. Rice should be slightly warm to room temperature before assembling.

Prepare mold

Lightly oil the inside of your pressed sushi mold or tamper with 1 tsp neutral oil. If using nori, place half a sheet (cut to fit) into the mold as a thin base layer to line the bottom.

Press rice

Fill the mold halfway with seasoned rice, pressing gently and evenly into a compact layer (use the tamper or a flat spoon). Ensure top of rice is smooth and compact to receive salmon layer.

Slice salmon

Trim any sinew and pat salmon dry with paper towel. Slice into thin even slices approximately 1/8–1/4 inch thick and sized to cover the rice mold (about 6–8 slices depending on shape). Keep chilled until ready to torch.

Season salmon

Arrange the salmon slices on a plate and very lightly brush both sides with 1 tsp neutral oil. Sprinkle 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper evenly across the top surface.

Assemble and torch

Lay seasoned salmon slices evenly over the packed rice in the mold, covering the rice completely. Press the top gently with the tamper to compact. Carefully remove the formed block from the mold using the tamper or inverted plate. Using a kitchen blowtorch, run quick, even passes across the surface of the salmon until the tops are lightly seared and caramelized in places (about 20–40 seconds total depending on torch heat). Rotate as needed for even sear. Allow to rest 30 seconds after torching.

Make umami sauce

Combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs cooled dashi, 1 tbs bonito flakes and 0.5 tsp sugar in a small saucepan. Warm gently over low heat for 1–2 minutes (do not boil) to help infuse the bonito. Remove from heat and let sit 3–5 minutes, then strain to remove solids. Stir in 0.5 tsp toasted sesame oil and 0.5 tsp fresh lemon juice. Taste and adjust (add a few drops more mirin or soy if you prefer sweeter or saltier). Keep warm or at room temperature.

Prepare serrano & garnish

Using a very sharp knife or mandoline, very thinly shave the serrano pepper into translucent rounds or ribbons. If you prefer less heat, remove the seeds and ribs before shaving. Have microgreens or finely sliced scallion ready.

Finish and serve

Cut the pressed salmon sushi block into 6–8 bite-sized pieces with a very sharp wet knife (dip knife in water between cuts for a clean slice). Spoon or brush a small amount (about 1/2–1 tsp) of the umami sauce onto each piece. Place 1–2 shaved serrano slices on top of each piece, then add a few microgreens or scallion ribbons. Serve immediately with pickled ginger on the side and additional sauce for drizzling.