Seared Salmon Sushi Recipe
Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
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 the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the hot rice and gently fold to combine. Allow to cool to room temperature.
Prepare Salmon
- 3
Season the Salmon
Pat the salmon fillet dry with paper towels. Rub olive oil, salt, and black pepper on both sides of the salmon.
- 4
Sear the Salmon
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down. Sear for about 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is just cooked through. Remove from heat and let cool slightly.
- 5
Torch the Salmon
Using a culinary torch, carefully torch the top of the salmon fillet until it is slightly charred and cooked to your liking.
Make Umami Sauce
- 6
Combine Ingredients
In a small bowl, whisk together soy sauce, mirin, and sesame oil until well combined. Set aside.
Assemble Sushi
- 7
Shape the Sushi
In a sushi mold or a small rectangular container, layer a portion of sushi rice at the bottom, followed by a layer of the seared salmon, and then another layer of sushi rice on top. Press down firmly to compact the layers.
- 8
Slice the Sushi
Gently remove the sushi from the mold and slice into bite-sized pieces.
- 9
Garnish and Serve
Thinly slice the serrano pepper and sprinkle it over the sushi pieces. Drizzle the umami sauce over the top and garnish with chopped chives. Serve immediately.