Seared Salmon Sushi Recipe
Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.
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
Salmon
Umami Sauce
Garnish
Method
Sushi Rice Preparation
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or until the water is absorbed and the rice is tender.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Salmon Preparation
- 4
Prepare the Salmon
Pat the salmon fillet dry with paper towels. Season both sides with salt and black pepper.
- 5
- 6
Umami Sauce Preparation
- 7
Mix the Sauce
In a small bowl, whisk together soy sauce, sesame oil, mirin, and sriracha until well combined.
Assembly
- 8
Prepare Nori and Rice
Cut the nori sheets in half. On a clean surface or bamboo mat, spread a layer of sushi rice evenly on each nori sheet.
- 9
Add Salmon
Place a portion of the seared salmon on top of the rice layer, then gently press down to adhere.
- 10
Add Garnish
Thinly slice the serrano peppers and place on top of the salmon. Drizzle with umami sauce.
- 11
Press and Cut
Using a sushi press or a bamboo mat, press down firmly to compact the sushi. Cut into bite-sized pieces using a sharp knife.
