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Ingredients
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Salmon & Marinade
Toppings & Garnishes
Finishing & Safety
Method
Salmon & Marinade
- 1
Prepare salmon
Pat the salmon belly dry with paper towels. Trim any ragged edges and cut into 6 to 8 bite-sized slices (about 1/2–3/4 inch thick). Keep pieces chilled on a plate covered lightly with plastic wrap while preparing marinade.
- 2
Make quick marinade
In a small bowl whisk together shoyu, mirin, sake and sugar until the sugar dissolves. Taste and adjust — it should be slightly sweet and salty.
- 3
Marinate briefly
Place the salmon slices in a shallow dish and brush or spoon the marinade over them to coat both sides. Marinate at room temperature for 5–10 minutes or in the refrigerator for up to 20 minutes. Do not over-marinate: salmon belly is delicate and only needs a light seasoning.
Toppings & Garnishes
- 4
Prepare garnishes
While salmon is marinating, combine the mayonnaise with sriracha if using to make a spicy mayo. Thinly slice scallions and shiso (or prepare microgreens). Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, then cool.
- 5
Portion the spicy mayo into a small squeeze bottle or piping bag for neat dotting on each piece after torching. Arrange garnishes on a small platter for quick assembly.
Finishing & Safety
- 6
Torch the salmon
Transfer marinated salmon slices to a heatproof platter or plate. Lightly brush the skin side and edges with a thin film of neutral oil to promote even charring and prevent sticking. Using a culinary blowtorch, hold the flame 2–3 inches from the fish and move in steady sweeps to sear the surface. Torch each piece until the top is lightly blistered and caramelized (about 20–40 seconds per side depending on torch and intensity). If you prefer more char, hold longer, but avoid burning.
- 7
Season and plate
Immediately after torching, sprinkle a small pinch of coarse salt over each piece. Arrange the torched salmon belly on a serving plate.
- 8
Finish with garnishes
Dot or pipe a small amount of mayonnaise or spicy mayo on each slice (about 1/4–1/2 tsp). Sprinkle scallions and toasted sesame seeds, place a sliver of shiso or microgreens on top, and add a tiny drop of ponzu or a barely-there smear of yuzu kosho if using. Serve with lemon or yuzu wedges for squeezing.
- 9
Safety notes
Ensure any torching is done in a well-ventilated area away from flammable materials. Use sashimi-grade salmon and keep cold until just before serving. If serving to pregnant people, elderly, or immunocompromised guests, cook to their preference or advise about raw fish risks.