Salmon & Shrimp Aburi Oshi Recipe

Rinse and cook rice

Rinse the 2 cups sushi rice under cold water until water runs mostly clear (about 5–6 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook per rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam 10 minutes, covered.

Season rice

While the rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle using cutting-and-fanning motions to cool the rice quickly until slightly warm (fan or allow 8–10 minutes). Cover with a damp cloth to keep moist.

Prepare salmon

Slice the salmon into long 1/3-inch (8 mm) thick strips, length to fit the oshizushi mold (about 10 oz total). Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. If desired, brush a tiny amount (1/2 tsp) of sesame oil on salmon for aroma.

Prepare shrimp

Pat shrimp dry. If shrimp are slightly thick, butterfry-slam them flat by gently pressing with the back of a knife to create a flatter profile for the oshi pieces. Season with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bread the shrimp

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

Pan-fry shrimp

Heat 3 tbs neutral oil in a nonstick skillet over medium heat. Fry shrimp 1–2 minutes per side until golden and cooked through. Transfer to a paper-towel-lined plate to drain. Let cool slightly, then trim or slice each shrimp lengthwise if needed to fit the mold.

Make miso mayo

Whisk together 2 tbs white miso, 6 tbs mayonnaise, 1 tbs sake, 1 tbs mirin, 1 tsp soy sauce and 1 tsp lemon juice until smooth. Taste and adjust—should be tangy, slightly sweet, and umami-forward. Transfer to a squeeze bottle for easy application.

Quick-pickle serranos

Combine 1/4 cup rice wine vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt in a heatproof jar. Stir to dissolve, add thinly sliced serranos, and let sit at room temperature for at least 15 minutes (longer for milder heat). Drain before assembly.

Prepare garnishes

Have 2 tsp furikake, 2 tbs thinly sliced green onion, and microgreens/shiso ready to finish the pieces.

Line mold and press rice

Lightly wet the oshizushi mold with water to prevent sticking, then line the bottom with a thin plastic wrap (optional). Place a thin layer of sushi rice into the mold approximately 1/2-inch thick, using wet hands or a rice paddle to press gently and evenly. The rice layer should be compact but not mashed—about 6–8 ounces of rice total for the mold size described (scale to your mold).

Add seafood layers

For half the mold: arrange panko-crusted shrimp pieces in a single layer on top of the rice (cut-side down if sliced). For the other half: arrange slices of salmon to cover the rice. Gently press each protein into the rice so it adheres.

Top with miso mayo and torch

Pipe thin lines or small dots of miso mayo across the salmon and panko shrimp. Use a culinary torch to lightly aburi (sear) the salmon surface and to crisp/heat the miso mayo—torch until the salmon surface shows light browning and the mayo develops small char spots (about 10–20 seconds per area). Be careful not to overcook salmon; shrimp side may only need a quick pass to toast mayo and panko.

Press and unmold

Place the oshizushi lid or pressing board and press firmly and evenly for 20–30 seconds to compact the layers. Release the press, invert the mold onto a cutting board and remove the mold and plastic wrap. The pressed block should hold together.

Slice and finish

With a very sharp, dampened knife, slice the block into equal pieces (typically 6–8 pieces). Clean the knife between cuts for clean edges. Garnish each piece with a few pickled serrano slices, a small sprinkle of furikake, a pinch of green onion, and a few microgreens or shiso. If desired, drizzle a tiny additional dot of miso mayo or soy reduction.