Seared Salmon Sushi Recipe
fire torched salmon, umami sauce, shaved serrano peppers
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Ingredients
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Sushi Ingredients
Umami Sauce Ingredients
Method
Prepare the Sushi Rice
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.
Prepare the Salmon
- 3
Slice the Salmon
Cut the sushi-grade salmon fillet into thin slices, about 1/4 inch thick.
- 4
Torch the Salmon
Using a kitchen torch, lightly sear each slice of salmon until the surface is just cooked and slightly charred. Be careful not to overcook.
Assemble the Sushi
- 5
Prepare the Nori
Lay a sheet of nori on a bamboo sushi mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top.
- 6
Add Salmon and Peppers
Place the torched salmon slices on the rice, followed by a few shaved serrano peppers for heat.
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Moisten the edge of the nori with water to seal the roll.
- 8
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Drizzle with umami sauce before serving.
Make the Umami Sauce
- 9
Combine Ingredients
In a small bowl, whisk together soy sauce, mirin, sesame oil, and wasabi until well combined.
