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 and Toppings
Umami Sauce
Method
Prepare Sushi Rice
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
Combine the rinsed sushi rice and water in a rice cooker or pot. Cook according to rice cooker instructions, or bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes.
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold to combine and allow to cool to room temperature.
Prepare Salmon
Prepare the Salmon
Remove the skin from the salmon fillet and cut it into 1-inch thick slices.
Torch the Salmon
Heat a torch or broiler to medium-high and lightly sear the salmon slices, just until the surface is golden-brown. Be careful not to overcook.
Assemble Sushi
Layer Ingredients
On a bamboo sushi mat, spread a thin layer of sushi rice. Place a slice of seared salmon on top, followed by a few thin slices of serrano peppers.
Roll Sushi
Using the bamboo mat, roll the sushi tightly, pressing gently to shape it. Repeat with remaining ingredients.
Cut Sushi
Using a sharp knife, slice the rolled sushi into 6-8 pieces.
Prepare Umami Sauce
Combine Sauce Ingredients
In a small bowl, whisk together soy sauce, mirin, sesame oil, and wasabi until well combined.
