Seared Salmon Sushi Recipe
Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.
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Ingredients
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Sushi Rice
Salmon
Umami Sauce
Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Sushi Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, remove from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice, being careful not to mush the grains.
Prepare Salmon
- 4
Season the Salmon
Preheat a grill or skillet over medium heat. Season the salmon fillet with olive oil, salt, and black pepper.
- 5
- 6
Torch the Salmon
Remove the salmon from the heat. Using a kitchen torch, carefully torch the top of the salmon fillet for added flavor and presentation.
Prepare Umami Sauce
- 7
Mix the Sauce Ingredients
In a small bowl, combine soy sauce, mirin, sesame oil, and sriracha. Stir well to combine.
Assemble the Sushi
- 8
Layer the Sushi
In a sushi mold or a small rectangular container, layer half of the sushi rice, followed by the seared salmon fillet, and then the remaining sushi rice. Press down gently to compact.
- 9
Slice and Plate
Remove from the mold and slice into bite-sized pieces. Drizzle the umami sauce over the top.
- 10
Add Toppings
Thinly slice the serrano pepper and sprinkle over the sushi. Garnish with microgreens or chives.