Salmon & Shrimp Aburi Oshi Recipe

Rinse 2 cups sushi rice under cold water until the rinse runs clear. Drain.

Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then cover and simmer 15–18 minutes until water is absorbed. Let rest 10 minutes off heat, covered.

While rice cooks, warm 4 tbs rice vinegar with 2 tsp sugar and 1 tsp kosher salt in a small saucepan just until dissolved. Do not boil. Transfer to a small bowl and let cool slightly.

Transfer cooked rice to a wide shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting and fanning motions to cool the rice to near room temperature. Cover with a damp towel until assembly.

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt in a jar or small bowl. Stir until sugar and salt dissolve.

Thinly slice 2 serrano peppers (remove seeds for less heat). Pack slices into the jar and pour pickling liquid over them. Let sit at least 15 minutes at room temperature (longer in refrigerator is fine). Drain before plating.

Pat 6 large shrimp dry and season lightly with 1/4 tsp salt and a pinch of black pepper.

Set up a breading station: bowl with 1/2 cup flour, a beaten egg in another bowl, and 1 cup panko breadcrumbs in a third bowl.

Dredge each shrimp in flour, tap off excess, dip into beaten egg, then press firmly into panko to coat evenly.

Heat a skillet over medium heat and add ~3 tbs vegetable oil. When oil is hot (shimmers), shallow-fry the panko-coated shrimp 1–1.5 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to drain and keep warm.

Slice 9 oz sushi-grade salmon into six thin rectangular slices about 3/4–1 oz each and sized to cover the rice oshi pieces. Keep chilled until assembly.

If you have a kitchen blowtorch: assemble rice and toppings (see Assembly) then briefly torch the salmon surface to aburi (sear) — 1–3 quick passes until lightly charred but still raw inside. If no torch, you can quick-sear the salmon briefly in a very hot skillet for 5–10 seconds per side or use a hot salamander/broiler for 10–20 seconds. Do not overcook; you want aburi texture.

Whisk together 1/3 cup mayonnaise, 1 tsp white miso paste, 1/2 tsp soy sauce and 1/2 tsp lemon juice until smooth. Taste and adjust seasoning. Transfer to a squeeze bottle or small piping bag for assembly.

If using unagi/sweet soy glaze, warm 1 tbs slightly to thin for drizzling.

Prepare an oshi mold or small rectangular mold that yields six pieces (or use a clean square ring ~2.5 x 1 inch). Lightly wet the inside with water to prevent sticking or line with a thin nori strip if using.

Divide the seasoned sushi rice into six equal portions (about 2.5–3 tbs each). Wet your palms to handle rice. Press one portion firmly into the bottom of the mold to form a compact 1/2–3/4 inch thick rice base.

Place a slice of salmon over the rice, then place one panko-crusted shrimp on top of the salmon (or alternate shrimp and salmon pieces so each oshi gets both).

Remove the assembled stack from the mold by pressing out gently onto a cutting board. If using a nori strip, keep it between rice and salmon as desired.

Brush a light film of toasted sesame oil on the salmon (optional) and, using the torch, quickly aburi the salmon surface until lightly charred and aromatic (10–20 seconds).

Pipe or drizzle miso mayo across each piece, then add a small drizzle of sweet soy glaze if using.

Top with a few slices of pickled serrano, sprinkle a pinch of furikake on each piece, and garnish with microgreens or sliced scallion.

Serve six pieces immediately while warm. Provide soy sauce, pickled ginger and wasabi on the side if desired.