Grilled Salmon Roll (8 Pcs) Recipe
California roll topped with fresh salmon and aburi. Aburi means 'Flame...'
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Ingredients
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Sushi Rice
Filling
Topping
Method
Prepare Sushi Rice
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit covered for 10 minutes.
Season the Rice
Transfer the rice to a large bowl. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the warm rice and gently fold to combine. Let it cool to room temperature.
Assemble Sushi Rolls
Roll the Sushi
Place a bamboo sushi mat on a flat surface and lay a sheet of nori (seaweed) on top. Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Roll It Up
Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a bit of water.
Prepare Salmon Topping
Slice the fresh salmon into thin pieces. Lightly sear the salmon with a kitchen torch (aburi style) until slightly charred on the outside.
Top the Rolls
Cut the sushi roll into 8 pieces. Place a slice of the seared salmon on top of each piece. Garnish with sesame seeds.
Serve
Final Touches
Serve the grilled salmon rolls with soy sauce and wasabi on the side.
