Seared Salmon Sushi Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the water runs clear to remove excess starch. Drain and combine with 360 ml water in a rice cooker or small pot.

If using a rice cooker, cook according to the machine. If using a pot, bring to a boil, reduce to a gentle simmer, cover and cook 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

Meanwhile, gently warm the rice vinegar, sugar and salt in a small saucepan just until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl. Pour seasoning over rice and fold with a wooden paddle or spatula to combine while fanning to cool. Rice should be shiny and slightly sticky. Cover with a damp towel to keep warm.

Whisk together soy sauce, mirin, dashi, rice vinegar, honey and sesame oil in a small bowl until honey dissolves. Taste and adjust balance: it should be savory-slightly sweet with a clean dashi note. Reserve 1 teaspoon for brushing the salmon after torching and the remainder to dress the sushi.

Prepare salmon

Pat the sushi-grade salmon dry with paper towel. Trim into a neat rectangle about 300 g total and slice into 6 even sashimi-style pieces (each about 50 g) approximately 1/3 inch thick so they will sit nicely on pressed rice. Keep chilled until ready to sear.

Shave Serrano

Remove stem from the Serrano and slice as thin as possible (use a mandoline or very sharp knife) into translucent rounds. Set aside a few extra for garnish and to taste.

Light sear and torch

Heat a cast-iron skillet or stainless pan over high heat until smoking lightly. Add 1 tsp neutral oil and spread. Quickly sear each salmon slice skinless-side down for 6–10 seconds just to add a bit of char and warmth (the interior should remain mostly raw). Remove to a tray. Alternatively, for the classic 'fire-torched' finish, place the pieces on a heatproof tray, brush lightly with reserved umami sauce, and use a culinary torch to briefly char and crisp the tops until you get attractive blistering and a faint smoky aroma (10–20 seconds per piece depending on torch).

Form pressed (Osaka) sushi bases

Option A — If you have an oshizushihako (pressed sushi mold): Line the mold with plastic wrap, press a thin, even layer of sushi rice to about 1 cm thickness into the mold. Drizzle a little umami sauce over the rice. Lay 1–2 slices of seared salmon on top (slightly overlapping) then press gently with the top of the mold to compact and set. Release and slice into 6 bite-size pieces. Option B — Without a mold: Wet your hands, take about 2 tablespoons of rice and shape into a compact rectangle (approx 1" x 2" x 0.4" thick) on the serving surface. Lightly brush the top with umami sauce.

Place a piece of seared salmon on each rice base. If you used the torch method, brush each salmon lightly with the reserved teaspoon of umami sauce to add shine and flavor.

Finish and garnish

Top each piece with a few shaved Serrano rounds (to taste). Dot a small amount of Japanese mayo if using. Sprinkle toasted sesame seeds and microgreens or thin scallion slices. Serve with pickled ginger and optional wasabi on the side.

Serve immediately so the rice remains slightly warm and the salmon retains torched texture. Recommend 6 pieces per order.