Seared Salmon Sushi Recipe

Rinse and Cook Rice

Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions.

Season Rice

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar is dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool slightly.

Season Salmon

Pat the salmon fillet dry with paper towels. Season both sides with salt and black pepper.

Sear Salmon

In a large skillet, heat sesame oil over medium-high heat. Add the salmon fillet skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

Torch Salmon

Using a kitchen torch, carefully torch the top of the salmon until slightly charred and crispy.

Combine Ingredients

In a small bowl, mix together soy sauce, mirin, and dashi powder until well combined.

Layer Rice and Salmon

In a sushi mold, press a layer of sushi rice followed by a layer of seared salmon. Repeat to create layers, then press down firmly.

Slice Sushi

Remove the sushi from the mold and slice into bite-sized pieces.

Garnish and Serve

Thinly slice the serrano peppers and chop the chives. Drizzle the umami sauce over the sushi, top with serrano peppers and chives, and serve immediately.