Seared Salmon Sushi Recipe

Rinse the rice under cold water until the water runs mostly clear. Drain and let rest 10 minutes.

Combine rinsed rice and 480 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 12–15 minutes. Remove from heat and let rest, covered, 10 minutes.

Meanwhile, gently warm the rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Do not boil; just warm and stir to combine.

Transfer cooked rice to a large shallow bowl. While rice is hot, evenly pour the vinegar mixture over the rice and fold with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly until glossy (about 5 minutes). Do not mash. Cover with a damp towel and keep at room temperature until assembly.

In a small bowl whisk together light soy sauce, mirin, dashi, white miso, and brown sugar or honey until miso and sugar are fully dissolved and sauce is smooth. Stir in 1 tsp neutral oil (or sesame oil) to add silkiness.

Taste and adjust balance — it should be savory-sweet with mild umami depth. Keep at room temperature.

Trim the salmon and slice into uniform thin rectangles, approximately the width of the pressed mold and about 3–4 mm thick. For a 4–6 piece press, aim for pieces roughly 6–8 cm long by 3–4 cm wide depending on your mold.

Lightly brush both sides of salmon slices with 1 tbs neutral oil to prevent sticking and help torching.

Place salmon slices on a tray. Using a culinary torch, evenly sear the top of each salmon slice until lightly charred and just cooked on the surface (about 10–20 seconds per spot). The interior should remain raw for sashimi-style texture. If you prefer more cooked, increase time incrementally. Repeat for all slices.

Set seared salmon aside on a plate. Sprinkle shaved Serrano peppers and toasted sesame seeds over the top sparingly; these will also be used when assembling.

Line the inside of your oshizushi (pressed sushi) mold with plastic wrap so you can lift the block out easily.

Moisten your hands or spatula with seasoned water (a little rice vinegar in water) to prevent sticking. Fill the bottom of the mold evenly with a thin layer of seasoned sushi rice, about 1–1.5 cm thick.

Brush a small amount (about 1 tsp per row) of the umami sauce onto the rice surface to flavor the rice layer lightly.

Arrange the seared salmon slices in a single layer on top of the rice, overlapping slightly if necessary so the top is covered.

Sprinkle the shaved Serrano peppers and microgreens/scallion evenly over the salmon. Reserve a small pinch of each for garnish after slicing.

Place the top portion of the mold and press firmly and evenly for 30–60 seconds so the rice and salmon compress into a uniform block. Release the press, invert the mold onto a cutting board, and carefully remove the plastic wrap.

Using a very sharp knife dipped in warm water (wipe dry between cuts), slice the pressed salmon block into 6–8 even pieces. Clean the knife between cuts for clean edges.

Arrange pieces on a serving plate. Drizzle a small amount of umami sauce over each piece (about 1/2 tsp) and finish with remaining shaved Serrano, microgreens, a light squeeze of lime if desired, and an extra sprinkle of sesame seeds.

Serve immediately so the seared top is warm and the rice remains at room temperature. Provide soy sauce and pickled ginger on the side if desired.

Safety note: Use only sushi-grade salmon and keep fish cold until just before torching/assembly. Consume the same day.