Salmon & Prawn Aburi Oshi Recipe
aburi salmon, panko crusted prawn, miso mayo, pickled serrano peppers, furikake
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Ingredients
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Main Ingredients
Coating and Toppings
Sauce
Method
Preparation of Ingredients
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the sushi rice according to package instructions. Once cooked, let it cool slightly.
- 2
Prepare Salmon
Slice the salmon fillet into thin, even pieces suitable for layering in the oshi sushi mold.
- 3
Prepare Prawns
In a bowl, coat the prawns with a little salt and pepper. Then, roll them in panko breadcrumbs until fully coated.
- 4
Make Miso Mayo
In a small bowl, mix the mayonnaise, miso paste, and lemon juice until smooth. Adjust seasoning as desired.
Cooking
- 5
Cook Prawns
Heat a non-stick skillet over medium heat. Add a little oil and cook the panko-coated prawns until golden and crispy, about 2-3 minutes per side. Remove and set aside.
- 6
Aburi Salmon
Using a kitchen torch, gently sear the sliced salmon pieces until they are slightly charred on the surface. Ensure the inside remains raw.
Assembling Oshi Sushi
- 7
Layer Ingredients
In an oshi sushi mold, place a layer of sushi rice, followed by a layer of aburi salmon, and then another layer of sushi rice. Press down firmly.
- 8
Add Prawns
Place the crispy prawns on top of the last layer of sushi rice and press down gently.
- 9
Finish with Nori
Seal the mold with a sheet of nori on top, pressing down once more to compact the ingredients.
Serving
- 10
Cut and Serve
Remove the oshi sushi from the mold and cut into bite-sized pieces. Drizzle with miso mayo and sprinkle with furikake. Top with pickled serrano peppers before serving.
