Salmon & Prawn Aburi Oshi Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs nearly clear (about 4–6 rinses). Drain. Combine rinsed rice and 240 ml water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 60 ml rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Transfer cooked rice to a large wooden or wide bowl. Pour vinegar mixture over rice and fold gently with a paddle or spatula to coat and cool. Fan or allow to cool to slightly warm (hand temperature). Cover with damp cloth or plastic wrap to keep moist until assembly.

Prepare salmon

Pat the 250 g salmon fillet dry. Trim into a rectangle roughly the size of your oshibako mold (about 18 x 8 cm) and 1–1.5 cm thick if possible. Slice into thin even slices (2–3 mm) across the grain for easier torching and mouthfeel. Reserve some longer thin slices for top layer placement.

Prepare prawns

If prawns are whole, peel and devein leaving tails on or off per preference. Butterfly or slice each prawn lengthwise so they lie flat. Pat dry and cut into pieces roughly matching the salmon slices in width.

Make light marinade

Whisk together 2 tbs light soy sauce, 1 tbs mirin and 1 tsp sesame oil in a small bowl. Toss prawn pieces with half of this mixture and set aside to marinate 5–10 minutes. Reserve remaining marinade to brush on top before torching.

Line mold and press rice

Line the inside of the oshizushibox with plastic wrap, leaving excess overhang for easy removal. Place a thin layer (about 1 cm) of seasoned sushi rice into the bottom and press evenly with the lid or tamper to form a compact base.

Add prawn layer

Arrange marinated prawn pieces in a single even layer over the pressed rice so they cover the rice completely. Lightly press again to embed the prawns.

Add second rice layer

Add another thin layer of sushi rice (about 0.8–1 cm) on top of the prawns and press firmly to compact. Smooth the surface so it’s even.

Top with salmon

Arrange thin salmon slices to fully cover the rice surface, overlapping slightly so there are no gaps. Gently press the lid to ensure the salmon adheres to the rice layers. Wrap and chill in the refrigerator for 10–15 minutes to let the shape set (optional but helps clean slicing).

Unmold

Remove the oshibako lid and lift the block out using the plastic wrap overhang. Place block on a cutting board, seam side down. Peel off plastic wrap from the top carefully.

Glaze

Mix 3 tbs mayonnaise with 1 tsp sriracha (optional) and 1 tsp yuzu kosho (if using) until smooth. Lightly brush the salmon surface with a thin layer of the remaining soy/mirin marinade, then pipe or brush a thin even layer of the spicy mayo mixture across the top. Drizzle 2 tbs unagi sauce lightly over the top for sweetness and gloss. Sprinkle 1 tsp toasted sesame seeds across the top.

Torch (Aburi)

Using a kitchen torch, aburi (torche) the salmon surface until lightly charred and caramelized to your preference — typically 20–40 seconds per area, keeping the torch moving to avoid overcooking. Torch until the mayonnaise/ glaze bubbles slightly and salmon surface shows golden edges. If you prefer more seared flavor, torch a second pass.

Slice into oshi pieces

Let the block rest 1–2 minutes after torching. Using a sharp wet knife (dip in water and wipe between cuts), slice the pressed block into 6–8 equal rectangles (for 6–8 servings) approximately 3 cm wide. Clean the blade between cuts for clean presentation.

Plate and garnish

Place sushi pieces on a serving board. Garnish each piece with a small strip of nori if desired, a few microgreens or a shiso leaf, and a sliver of pickled ginger on the side. Serve with lime or lemon wedges, extra unagi sauce, and soy for dipping.