Salmon & Prawn Aburi Oshi Recipe

Cook rice

Rinse the short-grain sushi rice under cold water until runoff is mostly clear. Drain and combine with 180 ml water in a small pot. Cover, bring to a boil over medium-high heat, then reduce to low and simmer 12 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, mix rice vinegar, sugar and 1 tsp fine sea salt until dissolved. Transfer rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon to cool slightly and season evenly. Fan rice or let stand until near room temperature (but slightly warm). Keep covered to avoid drying.

Lightly oil the base of an oshi (rectangular) mold or a small baking tray (approx 12 x 8 cm). Pack half the prepared sushi rice firmly into the mold to form the base layer for two servings (about 1/2 cup rice per serving). If using, place a thin nori strip on top of rice layer for texture.

Prepare salmon

Slice the sashimi-grade salmon into thin slices roughly 3–4 mm thick and sized to fit the oshi rice rectangles. In a small bowl, combine light soy sauce, mirin and sesame oil. Lightly brush or toss the salmon slices in this mixture and let sit 3–5 minutes to absorb flavor.

Aburi (torch) finish

Arrange salmon slices on top of the packed rice layer. Using a culinary blowtorch, quickly aburi (sear) the salmon surface until lightly charred and opaque edges form (about 10–20 seconds per area). If you don’t have a torch, briefly place under a very hot broiler for 30–45 seconds, watching carefully. After searing, immediately press a second thin layer of rice on top (or if assembling aburi on top of rice, place salmon over rice then press gently with the mold).

Prep prawns

Pat prawns dry and, if desired, make 2 shallow slits on the underside to keep them straight when cooking. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Breading

Set up three shallow dishes: flour, beaten egg, and panko breadcrumbs. Dredge each prawn in flour, shake off excess, dip in beaten egg, then press into panko until evenly coated.

Cook prawns

Heat 2 tbs neutral oil in a nonstick skillet over medium heat. Add breaded prawns and cook 2–3 minutes per side until golden brown and cooked through (internal temp ~63°C / 145°F) and panko is crisp. Transfer to paper towel briefly to drain.

Trim each cooked prawn so it fits attractively atop the pressed oshi servings (halve if needed). Place prawns on top of the rice/salmon stack or alongside as preferred.

Make miso mayo

Whisk white miso and lemon juice into the Japanese mayonnaise until smooth. Taste and adjust — it should be creamy, slightly tangy and savory. Transfer to a squeeze bottle or small spoon.

Quick-pickle serranos

Combine rice vinegar, 1 tbsp water, 1/2 tsp sugar and 1/4 tsp kosher salt in a small jar; stir until dissolved. Add thinly sliced serrano peppers and let sit at least 10 minutes (longer for milder flavor). Drain before plating if desired.

Assemble and finish

If you used an oshi mold, gently remove the pressed block and invert onto a serving board. Top each portion with slices of aburi salmon (or ensure they’re arranged from the prior step), then place a panko-crusted prawn on each. Drizzle 1/2–1 tbs miso mayo across the top of each (use more or less to taste). Scatter pickled serrano slices over each serving, then finish with a sprinkle of furikake, 1/4 tsp toasted sesame seeds, and a pinch of thinly sliced scallion and microgreens.

Serve immediately so the panko remains crisp and the aburi salmon is at best texture. Each serving yields two compact oshi pieces (total recipe makes 2 servings).