Seared Salmon Sushi Recipe
fire torched salmon, umami sauce, shaved serrano peppers
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Ingredients
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Sushi Rice
Seared Salmon
Umami Sauce
Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
Prepare Seared Salmon
- 4
Season the Salmon
Pat the salmon fillet dry and season both sides with salt and black pepper.
- 5
- 6
Torch the Salmon
Using a kitchen torch, lightly char the top of the salmon for added flavor.
Assemble Sushi
- 7
Prepare Nori
Lay a nori sheet on a bamboo sushi mat, shiny side down.
- 8
Add Rice
Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a small border at the top.
- 9
Add Salmon
Place the seared salmon on the rice and drizzle with umami sauce.
- 10
Add Garnish
Shave serrano peppers and sprinkle them over the salmon. Roll the nori tightly using the mat.
- 11
Slice and Serve
Slice the rolled sushi into bite-sized pieces and serve with extra umami sauce on the side.
