Seared Salmon Sushi Recipe
fire torched salmon, umami sauce, shaved serrano peppers
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
Seared Salmon
Umami Sauce
Garnish
Method
Prepare Sushi Rice
- 1
Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to manufacturer's instructions. Let it cool slightly.
- 2
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and gently fold to combine. Allow to cool to room temperature.
Sear Salmon
- 3
Prepare Salmon
Pat the salmon fillet dry with paper towels. Season with salt and black pepper on both sides.
- 4
Sear Salmon
Heat oil in a skillet over medium-high heat. Add salmon and sear for 2-3 minutes on each side until golden brown. Use a kitchen torch to carefully char the top of the salmon for added flavor.
Make Umami Sauce
- 5
Combine Ingredients
In a small bowl, whisk together soy sauce, mirin, sesame oil, and sriracha until well combined.
Assemble Sushi
- 6
Prepare Sushi
On a bamboo sushi mat, lay a sheet of nori. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Place slices of seared salmon on top of the rice.
- 7
Add Garnish
Thinly slice the serrano peppers and place them on top of the salmon. Drizzle with umami sauce.
- 8
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 9
Slice and Serve
Slice the sushi roll into bite-sized pieces and serve with additional umami sauce and wasabi on the side.
