Seared Salmon Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing, until runoff is clear (about 4–6 rinses). Drain for 15 minutes.

Cook rice

Combine rinsed rice and 2 1/4 cups water in a heavy-bottomed saucepan with a tight-fitting lid. Let soak 30 minutes if time allows. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–14 minutes without lifting the lid. Remove from heat and let steam, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, warm 3 tbs rice vinegar, 1 1/2 tbs sugar and 1 tsp fine sea salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Stir to combine and cool slightly.

Season rice

Transfer hot rice to a large shallow bowl or hangiri. Pour the sushi vinegar evenly over the rice. Using a rice paddle or spatula, cut and fold the rice to coat without mashing; fan the rice while mixing to cool quickly until slightly warm (about 3–5 minutes). Cover with a damp towel to keep moist.

Prepare salmon

Pat the 10 oz salmon fillet very dry with paper towels. Trim into 8–10 thin slices for nigiri, each about 1/4"–3/8" thick and 2"–3" long. Keep the fish chilled until ready to sear.

Marinade brush (optional)

Combine 2 tsp light soy sauce, 1 tsp mirin and 1/2 tsp sesame oil in a small bowl. Lightly brush both sides of each salmon slice—this adds subtle umami and helps color during searing. Do not soak the fish.

Sear salmon

Heat a heavy skillet (preferably cast-iron or stainless steel) over high heat until smoking point is near. Add 1 tsp neutral oil and swirl to coat. Working quickly, place salmon slices in the pan in a single layer (do not crowd). Sear 6–12 seconds per side: you want a very thin browned surface while the interior remains raw (for tataki-style nigiri). Flip once using tongs or a spatula. Transfer seared slices to a plate and immediately sprinkle lightly with 1/4 tsp flaky salt and 1/2 tsp lemon zest if using. Let rest chilled briefly.

Shape rice

Wet your palms lightly with the vinegar-water (use about 1–2 tsp solution) to prevent sticking. Take about 2 tablespoons (approx. 25–30 g) of seasoned sushi rice and form a compact oval mound: press gently but firmly with your fingertips to create a slightly elongated rice pillow roughly 1" x 2". Do not over-compress—the rice should hold but still be tender.

Apply wasabi

Spread a thin smear (~1/8 tsp) of wasabi paste onto the underside of each seared salmon slice (the side that will contact the rice). Adjust quantity to taste.

Assemble nigiri

Place a salmon slice over each rice pillow, pressing lightly so the fish adheres to the rice. Optionally, press a small sliver of scallion or chive on top for color.

Finish and serve

Arrange nigiri on a chilled plate. Serve immediately with pickled ginger and additional soy sauce at the side for dipping. If desired, offer extra wasabi. Nigiri is best enjoyed within 15–20 minutes of assembly.

Keep fish chilled until searing and assembly. Use very sharp knives for clean salmon slices. Clean and sanitize cutting surfaces after handling raw fish.