Seared Salmon Sushi Recipe

Rinse and Cook Rice

Rinse the short-grain sushi rice under cold water until the runoff is nearly clear (about 4–6 rinses). Drain and place rice with 1.5 cups water in a rice cooker or saucepan. If using a saucepan bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make Sushi Vinegar

While rice cooks, combine rice vinegar, sugar and salt in a small bowl and stir until dissolved. Taste and adjust — it should be mildly sweet and salty.

Transfer hot cooked rice to a wide shallow bowl. Gently fold in the sushi vinegar with a wooden paddle or spatula using cutting and fanning motions (do not mash). Fan the rice while folding to cool to body temperature (about 20–25°C / 68–77°F). Cover with a damp towel until ready to assemble (about 10 minutes).

Prepare Salmon

Pat the sushi-grade salmon dry with paper towel. Trim into slices roughly the width of your oshizushi press and about 1⁄4 inch thick. Reserve.

Prepare Umami Sauce

In a small bowl whisk together soy sauce (2 tbsp), mirin (1 tbsp), dashi (1 tbsp), additional mirin (1 tsp), lime juice (1 tsp), honey (1 tsp) and sesame oil (1/2 tsp) until combined. Taste and adjust balance — the sauce should be savory with a touch of sweetness and umami depth. Keep some sauce for finishing.

Build Osaka Pressed Sushi (Oshizushi)

Line the oshizushi press with plastic wrap. Place a thin layer (about 1/3 of the rice total) of sushi rice into the press and press gently to create an even layer. Lightly brush or spoon a thin film of the umami sauce over the rice (about 1 tsp). Arrange salmon slices tightly in a single layer on top of the rice, overlapping slightly to cover the rice completely. Add another thin layer of rice to cover the salmon (use remaining rice), pressing firmly and evenly to compact into the mold (use the press top or a flat spatula). Chill in the press for 5 minutes to help it set, then unwrap and invert onto a cutting board. Using a sharp wet knife, slice into 6–8 rectangular pieces (depending on desired serving size).

Torching the Salmon

Brush the top of each pressed piece lightly with a little neutral oil (about 1 tsp spread across all pieces) to help torching. Using a culinary blowtorch, evenly sear the salmon tops until lightly charred and just cooked at the surface (about 10–20 seconds per piece, keep torch moving to avoid overcooking). If you don't have a torch, quickly sear salmon slices in a very hot skillet for 15–20 seconds each side, then reassemble and press briefly.

Finish & Garnish

Arrange the pressed, seared salmon sushi on a serving plate. Spoon or lightly brush remaining umami sauce over each piece (about 1 tsp total distributed). Top each piece with a few shaved Serrano pepper slices, a pinch of toasted black sesame seeds and a few microgreens or sliced scallions. Serve immediately with soy sauce, pickled ginger and wasabi on the side if desired.

Clean the oshizushi press and wrap for reuse. Serve the Seared Salmon Sushi immediately so the contrast between warm seared salmon and seasoned rice is enjoyed. Estimated plating yields 6–8 pieces per recipe.