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
Garnish
Method
Prepare Sushi Rice
- 1
Wash and Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Drain the rice and combine it with 1.5 cups of water in a rice cooker. Cook according to the rice cooker instructions.
- 2
Season the Rice
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over the rice. Gently fold to combine and let it cool.
Cook the Salmon
- 3
Sear the Salmon
Heat olive oil in a skillet over medium-high heat. Season the salmon fillet with salt and black pepper. Once the oil is hot, sear the salmon skin-side down for about 4-5 minutes until crispy.
- 4
Torch the Salmon
Carefully flip the salmon and cook for an additional 2-3 minutes. Use a culinary torch to lightly char the top of the salmon for a smoky flavor.
Make the Umami Sauce
- 5
Combine Ingredients
In a small bowl, mix together the soy sauce, mirin, and sesame oil until well combined. Set aside.
Assemble Sushi
- 6
Layer the Sushi
In a sushi mold, layer the sushi rice at the bottom followed by the seared salmon. Press down gently to compress.
- 7
Slice and Serve
Remove the sushi from the mold and slice into bite-sized pieces. Drizzle with the umami sauce and garnish with thinly shaved serrano peppers and chives.
