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
Umami Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. This removes excess starch and helps achieve the right texture.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula. Allow the rice to cool to room temperature.
Prepare Salmon
- 4
Season the Salmon
Pat the salmon fillet dry with paper towels. Season both sides with salt and black pepper.
- 5
Sear the Salmon
Heat a non-stick skillet over medium-high heat. Add the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy. Carefully flip the salmon and sear the other side for another 3 minutes.
- 6
Torch the Salmon
Remove the salmon from the skillet and use a kitchen torch to lightly char the top of the salmon until it is slightly crispy and cooked to your liking.
- 7
Slice the Salmon
Let the salmon rest for a couple of minutes, then slice it into thin pieces.
Prepare Umami Sauce
- 8
Mix the Sauce
In a small bowl, combine soy sauce, mirin, and sesame oil. Stir well to combine.
Assemble Sushi
- 9
Layer the Sushi
In a sushi mold or a small rectangular container, layer half of the sushi rice at the bottom, pressing it down gently.
- 10
Add Salmon
Place the sliced salmon on top of the rice layer, then add the remaining sushi rice, pressing down to compact it.
- 11
Cut and Serve
Using a sharp knife, cut the sushi into rectangular pieces. Serve with umami sauce drizzled on top and garnish with shaved serrano peppers.
