Aburi Salmon
Delight your taste buds with the irresistible fusion flavors of Aburi Salmon, a Japanese-inspired dish that combines the rich, melt-in-your-mouth texture of salmon with the smoky complexity of a perfectly seared surface. This recipe layers creamy sushi rice, umami-packed nori, and tender, lightly torched salmon slices, all topped with a zesty, spicy mayo drizzle and garnished with crisp green onions and toasted sesame seeds for added crunch. The use of a culinary torch to achieve the signature "aburi" (flame-seared) effect takes this dish to the next level, offering a mouthwatering caramelized exterior while keeping the salmon decadently tender inside. Perfect as an appetizer, sushi roll alternative, or a show-stopping dinner, this quick 35-minute masterpiece is sure to become a favorite for fans of Japanese cuisine.
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Recipe Information
Ingredients
- 400 grams Salmon fillet
- 450 grams Sushi rice
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 3 tablespoons Japanese mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon Lemon juice
- 1 teaspoon Wasabi
- 2 sheets Seaweed sheets (nori)
- 2 tablespoons Toasted sesame seeds
- 2 stalks Green onions
Instructions
Start by preparing the sushi rice. Rinse 450 grams of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker.
While the rice is cooking, combine 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small saucepan over low heat. Stir until the sugar and salt have dissolved. Let it cool slightly.
Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over the rice. Stir gently with a wooden paddle or spoon to combine, taking care not to crush the grains. Set aside to cool to room temperature.
Cut the 400 grams of salmon fillet into slices approximately 1 cm thick. Arrange them on a large plate or cutting board.
In a small bowl, mix 3 tablespoons of Japanese mayonnaise, 1 tablespoon of sriracha sauce, and 1 teaspoon of lemon juice to create a spicy mayonnaise topping.
On a clean surface, lay out the 2 sheets of nori, shiny side down, and layer them with a thin, even layer of cooled sushi rice.
Place a few slices of salmon on top of the rice, covering evenly.
Using a culinary torch, lightly sear the surface of the salmon until it's gently browned but still pink on the inside, which will take about 10-15 seconds per slice.
Spread a thin layer of the spicy mayonnaise over the seared salmon.
Add a dollop of wasabi to each piece of salmon, according to taste.
Garnish the top with thinly sliced green onions and toasted sesame seeds.
Cut into bite-sized pieces and serve immediately, enjoying with soy sauce on the side if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
