Seared Salmon Sushi Recipe
Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.
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Ingredients
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Sushi Rice
Salmon Preparation
Umami Sauce
Garnish
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
Once cooked, transfer rice to a large bowl. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over warm rice and gently fold to combine. Let cool to room temperature.
Prepare Salmon
- 3
Season Salmon
Pat the salmon fillet dry with paper towels. Season both sides with salt and black pepper.
- 4
Sear Salmon
Heat oil in a skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down. Sear for about 4-5 minutes until the skin is crispy. Flip the salmon and sear the other side for an additional 2-3 minutes.
- 5
Torch Salmon
Using a kitchen torch, carefully torch the top of the salmon fillet until the surface is slightly charred and cooked to your liking.
Prepare Umami Sauce
- 6
Mix Sauce Ingredients
In a small bowl, whisk together soy sauce, mirin, sesame oil, and sriracha until well combined.
Assemble Sushi
- 7
Layer Sushi
On a clean surface, place a nori sheet. Spread a thin layer of sushi rice evenly across the nori. Place seared salmon on top, then another layer of sushi rice.
- 8
Press and Slice
Using a sushi press or a bamboo mat, press the sushi firmly together. Slice into bite-sized pieces.
Garnish and Serve
- 9
Add Garnish
Thinly slice serrano peppers and sprinkle on top of the sushi. Drizzle umami sauce over the sushi and garnish with chives.
- 10
Serve
Arrange sushi on a serving plate and enjoy immediately.
