Seared Salmon Sushi Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is nearly clear (about 4–6 rinses). Drain and place rice in a rice cooker or saucepan with 2.2 cups water. If using a saucepan bring to a boil, then lower heat, cover and simmer 12–15 minutes until water is absorbed. Let rest, covered, 10 minutes off heat.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spatula using cutting and fanning motions to cool the rice quickly and give a glossy finish. Allow rice to reach slightly warm (room temperature) before forming.

Prepare salmon

Pat 12 oz sushi-grade salmon dry with paper towel. Trim any bloodlines or connective tissue and slice into 10–12 thin rectangular slices about 1/4" thick and 1"–1.5" wide to fit atop pressed rice. Lightly brush both sides with 1 tsp neutral oil and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Shave serrano

Using a very sharp knife or mandoline set to a thin setting, very thinly slice 1 serrano pepper into papers. Remove seeds if you prefer milder heat. Keep in a small bowl until assembly.

Torch salmon

Arrange salmon slices on a non-reactive plate. Using a culinary torch, briefly blaze the top surface of each salmon slice until the edges color and the top is lightly seared (about 3–8 seconds per piece). If you like extra charring, pass the torch again quickly but avoid cooking through — you want a slightly cooked exterior and raw interior. If you don’t have a torch, warm a skillet over high heat, sear the flesh side for 6–8 seconds with minimal contact, or briefly flame with warmed sake poured and ignited (exercise extreme caution).

Make sauce

Whisk together 3 tbs soy sauce, 1 tbs mirin, 2 tbs warm dashi, 1 tsp white miso, 1/2 tsp sesame oil, 1 tsp sugar or honey and 1/2 tsp grated fresh ginger until smooth and combined. Taste and adjust: more mirin or sugar for sweetness, more soy for saltiness, or a touch more dashi for depth. Keep at room temperature.

Reduce (optional)

If you prefer a slightly thicker glaze, warm the mixture in a small saucepan over medium-low heat and reduce gently until it coats the back of a spoon (2–4 minutes). Cool before using on sushi.

Form Osaka-pressed rice

Lightly moisten your hands with water (and a drop of rice vinegar to prevent sticking). Take about 1.5 tablespoons (roughly 20–25 g) of sushi rice and press into small compact rectangles to mimic Osaka pressed sushi (oshizushi). If you have a small rectangular mold, press rice into the mold firmly and release. The shape should be about 1" × 1.5" and 3/4" high. Repeat to make 10–12 rice pieces.

Top with salmon and sauce

Place one torch-seared salmon slice over each pressed rice piece. Lightly brush or drizzle about 1/2 teaspoon of the umami sauce onto the top of each salmon (reserve remaining sauce for serving). If you reduced the sauce, use less — you want a glossy finish, not a puddle.

Add serrano and garnish

Place a single thin shaving of serrano pepper atop each sushi piece (use 1 slice per piece or 'to taste'). Garnish with a few microgreens or a sliver of scallion if desired. Optionally add a very small dab of wasabi between rice and salmon prior to topping for heat.

Final torch (optional)

For a final smoked finish, briefly run the torch over the top of each assembled piece for 1–2 seconds to warm the sauce and crisp the serrano slightly. Do not overcook.

Serve

Arrange sushi on a platter with pickled ginger and extra umami sauce for dipping. Serve immediately so the rice remains at the right texture and the salmon is at optimal temperature.