Seared Salmon Sushi Recipe

Preparation Directions

1. 1

   Prepare the Sushi Rice

   Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.

2. 2

   Cook the Sushi Rice

   In a rice cooker or pot, combine the rinsed sushi rice with 1.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for an additional 10 minutes.

3. 3

   Season the Sushi Rice

   In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 20 seconds until the sugar dissolves. Gently fold this mixture into the cooked sushi rice, being careful not to mash the grains.

4. 4

   Prepare the Salmon

   While the rice is resting, thinly slice the salmon fillet against the grain. You can leave the skin on or remove it depending on your preference.

5. 5

   Assemble the Sushi

   Lay a nori sheet on a bamboo sushi mat. Spread a layer of sushi rice over the nori, leaving a 1-inch border at the top. Place the sliced salmon on top of the rice and press gently to adhere.

6. 6

   Press and Shape the Sushi

   Using the bamboo mat, roll the sushi tightly from the bottom up, applying even pressure. Once rolled, use the mat to press the sushi into a rectangular shape for Osaka-style pressing.

7. 7

   Torch the Salmon

   Using a kitchen torch, lightly sear the top of the salmon roll until it is cooked to your liking. Be careful not to overcook.

8. 8

   Slice the Sushi

   Using a sharp knife, slice the sushi roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

9. 9

   Serve

   Plate the sushi slices and garnish with shaved serrano peppers. Drizzle with soy sauce and serve with wasabi on the side.