Torched Salmon Roll Recipe
Avocado, jalapeño, cucumber, garlic chili crunch, lemon, and cilantro.
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Ingredients
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Sushi Rice
Fillings
Salmon and Sauce
For Serving
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, reduce heat, cover, and simmer for 18-20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold it into the rice while it's still warm. Let it cool to room temperature.
Prepare the Fillings
- 4
Prepare the Salmon
- 5
Torch the Salmon
Using a kitchen torch, lightly sear the salmon fillet on both sides until it is cooked to your preference. Alternatively, you can pan-sear it for a couple of minutes on each side.
- 6
Assemble the Roll
- 7
Roll the Sushi
On a bamboo sushi mat, spread a layer of sushi rice evenly. Place slices of avocado, jalapeño, cucumber, and cilantro on top of the rice. Add a piece of the torched salmon.
- 8
Form the Roll
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge of the roll with a little water.
- 9
Slice the Roll
Using a sharp knife, slice the roll into bite-sized pieces. Wet the knife to prevent sticking.
Serving
- 10
Serve the Roll
Arrange the sushi rolls on a plate. Serve with wasabi and pickled ginger on the side.
