Salmon Bombs Recipe

Rinse the sushi rice under cold water until the runoff is nearly clear (about 2–3 minutes). Drain.

Combine rinsed rice and 1.1 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 12–14 minutes until water is absorbed.

Remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork.

Stir together rice vinegar, sugar and pinch of salt until dissolved. Gently fold into the cooked rice. Taste and adjust seasoning if needed.

Fold in 1 tablespoon furikake to the warm rice; reserve remaining furikake for finishing. Keep rice warm and covered while preparing salmon.

Pat salmon belly pieces dry with paper towels and set on a plate. Season lightly with a pinch of salt.

Make miso glaze: in a small bowl, whisk together white miso, mirin, sake, sugar and 1 teaspoon neutral oil until smooth.

Brush both sides of the salmon pieces lightly with half the miso glaze. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Reserve the remaining miso for a second quick brush before serving.

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 teaspoon neutral oil. When shimmering, place salmon pieces skin-side down (if skin present). Sear without moving for 2–3 minutes until skin is crisp and caramelized.

Flip the salmon and sear the flesh side 1–2 minutes until miso glaze is slightly caramelized and the fish is cooked through but still tender (internal temp ~125–130°F / 52–54°C for medium). If glaze needs further browning, finish under a hot broiler for 30–60 seconds on a foil-lined tray—watch carefully to avoid burning.

While salmon cooks, warm teriyaki glaze: combine store-bought teriyaki sauce and honey in a small saucepan over low heat and simmer 1–2 minutes until slightly thickened. Remove from heat and keep warm.

Once salmon is cooked, brush the reserved miso glaze lightly, then brush with a thin layer of warm teriyaki glaze for a sticky finish.

In a small bowl, whisk together mayonnaise, grated garlic, lemon juice, sesame oil, salt and pepper until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to use.

If you prefer a thinner aioli for drizzling, stir in up to 1 teaspoon water or more lemon juice to reach desired consistency.

Portion warm furikake rice into 4 small bowls or two larger 'bomb' style mounds (this recipe yields about 2–4 servings depending on portion size). Press rice gently to hold shape.

Place 1–2 pieces of miso-glazed salmon belly atop each rice mound.

Drizzle garlic aioli over the salmon in a thin zigzag (about 1/2 tablespoon aioli per serving).

Drizzle warmed teriyaki glaze over the salmon and rice for shine and extra flavor (about 1 tablespoon per serving).

Sprinkle remaining furikake over rice and salmon, then scatter toasted sesame seeds.

Garnish with sliced green onion: use mostly green parts on top for color and a few white parts for savory bite. Add pickled ginger on the side if using.

Serve immediately while salmon is warm and glazes are glossy.